Old-Fashioned Vegetable-Rice Soup
Nutrition
Calories: 225.47 kcalCarbohydrates: 49.4 gProtein: 4.41 gFat: 0.41 gSaturated Fat: 0.11 gSodium: 169.39 mgFiber: 0.85 gVitamin A: 0.062 IUCalcium: 23.59 mgIron: 2.76 mg
Ingredients
- Boiled Rice made with 1 cup long-grain rice
- 1 medium onion chopped
- 1 medium celery rib with leaves chopped
- 1 medium carrot chopped
- 8 large cloves garlic crushed
- 2 sprigs of parsley
- 1 bay leaf
- 1/4 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp peppercorns
- 1-1/2 quarts water or more as needed
- 1 large waxy new potato scrubbed, and cut into 3/4-inch cubes
- Chopped fresh basil for garnish
- Chopped fresh parsley for garnish
Instructions
- To make the vegetable soup, in a large pot, bring all of the ingredients except the potato to a boil over high heat, adding enough water to completely cover the vegetables. Reduce the heat to low and partially cover. Simmer very gently for 1 hour.
- Add the potato and cook until the stock is well flavored and the vegetables are tender, about 30 minutes.
- Spoon rice into individual soup bowls and ladle the soup over the rice.
- Sprinkle with the herbs and serve immediately.