(Please note: All of these recipes are 100% gluten-free, 100% guilt-free, and 100% delicious)

Tuesday, January 8, 2013

Vegetable Rice Soup


This extremely simple and wholesome soup is just the fix when you don't want to fuss much in the kitchen.  Whenever I'm battling a cold (which I am), or just in a hurry, this is the recipe I turn to.  It's a tasty one-pot meal, that will also make for great leftovers.




INGREDIENTS:

- 1 carrot
- 1 celery stalk
- 1 potato
- 1 small onion
- 1 sweet potato
- 1 cup chopped spinach
- 1 cup brown rice (I use this rice)
- 6 cups vegetable broth (I use this broth, but homemade is even better)
- 2 cups water
1 (15-ounce) can diced tomatoes (BPA-free can or carton is best; such as this)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 1/2 - 2 teaspoons sea salt
- freshly ground black pepper


DIRECTIONS:

Saute onion and celery in a little butter or olive oil for 3-5 minutes.  Add all other ingredients except for spinach.  Bring to a boil.  Reduce heat, cover, and simmer for about 45 minutes or until rice is soft.  Add chopped spinach, and simmer another 5 minutes.  Serve.

Approximately 5-6 servings



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