Veggie Soup for the Soul

When the hubby and I were at Whole Foods the other day, we spotted so many delicious looking veggies that I decided to make a veggie soup from scratch. I seriously had no idea what I was doing, but thought it would be pretty painless. It took a while, with a few little mishaps, but in the end, it was so scrumptious. Especially the next day :)

♥ 2 quarts vegetable broth
♥ 1 yellow squash
♥ 1 zucchini
♥ 2 celery sticks
♥ 1 medium onion
♥ 2 shitake mushrooms
♥ 1 garlic clove
♥ 1/2 tbsp chopped rosemary
♥ 1 tomato
♥ salt and pepper to taste
♥ 1 cup blend of uncooked wild and brown rice

♥ Add broth and rice to a large stockpot and bring to a boil. When it starts to boil, stir well and lower heat to simmer. Let sit for 30 minutes. Chop up the squash, zucchini, celery, onion, mushrooms, and garlic. Add veggies and rosemary to the stockpot and bring the broth up to boil again. Once boiling, set back down to simmer. Let sit for up to 45 minutes or until the veggies have softened. When almost done, chop up the tomato and add to the soup. Add salt and pepper to taste. Depending on the broth you use, the soup may already be pretty salty, so beware of adding too much salt. I also added some other random herbs and seasonings to spice things up a bit, but I leave that up to you. Enjoy!

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