Hearty vegetable soup can be made in minutes
With the dreary weather that's been hanging around Memphis, sometimes a little comfort food is called for. Vegetable Soup in An Instant is perfect for those days when you want something hearty and healthy without putting in a lot of cooking time.
This recipe relies on a combo of fresh and canned vegetables and juice to make a pot of homemade vegetable soup that tastes like it's been cooking all day.
The basic recipe can be jazzed up by adding in any additional fresh, canned or frozen vegetables you have on hand. Try substituting a diced potato or sweet potato for the rice.
Vegetable Soup in An Instant
- 1 large chopped onion
- 1 cup chopped carrots
- 2 cups vegetable broth
- 2 cups tomato juice (can substitute with thin-downed tomato sauce)
- 1 cup water
- 1 cup instant brown rice
- 1 can green beans, drained and rinsed
- 1 can peas or beans of your choice, drained and rinsed
- 1/2 TBSP minced garlic
- dash of crushed red pepper
- salt and pepper to taste
Directions: Saute onions and carrots in vegetable broth on high heat for about five minutes or until they start to become tender. Reduce heat and add in tomato juice, water and brown rice. Simmer for an additional ten minutes before adding in remaining ingredients. Once vegetables are heated through - five minutes or less - you're ready to serve.
Serving Suggestions: Try topping your vegetable soup with a little cheese or sour cream. For the ultimate comfort food, try serving alongside Baked Garlic Cheese Grits or Homemade Pimento and Cheese sandwiches.
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