You know all those Chicken Soup for the Soul books, well there should be a vegetarian version. And here it is.
By Jerri Green
You know all those Chicken Soup for the Soul books, well there should be a vegetarian version. I mean, we need comforting too. My house has needed a little extra love lately. We have been sick with something or another for, I swear, a solid month. And in my family, when you are sick – you get soup. I can thank my mom for this tradition. She makes a killer white bean and potato soup that always makes me feel better. But since we have been so under the weather I really haven’t even gone out to do much shopping. This soup came together with what we already had in the cupboards.
PrintSoul Food – Veggie Soup
- Total Time: 40 minutes
- Yield: 4 1x
Description
You know all those Chicken Soup for the Soul books, well there should be a vegetarian version. And here it is.
Ingredients
- 2 tblsp of olive oil
- 1/2 yellow onion, diced
- 2 carrots, cleaned and chopped
- 1 package frozen spinach, thawed
- 1 cup of cooked brown rice
- 1 can of white beans, drained
- 1 can of diced tomatoes
- 3–4 cups of vegetable broth
- salt, pepper, garlic powder, & Italian seasonings to taste
Instructions
- Start by heating the oil over medium heat. Add the onion and stir til soft. Toss in the carrots. Stir in the spinach. Top with the beans and tomatoes. Combine with the rice. Add in the broth to your desired thickness. Season with lots of salt, pepper, garlic powder, and Italian seasonings. Cook over low heat for at least thirty minutes til the flavors have mixed and the veggies are tender.
Notes
Turns out it was just what the doctor ordered. Well, that and some tamiflu and antibiotics…Hoping you and yours stay well. But if you do come down with something, give this soup a shot. Its good for the soul.
- Prep Time: 10 mins
- Cook Time: 30 mins
