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.
- 2 tblsp of olive oil
- ½ 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
- 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.
Jerri Green is a vegetarian that lives with and loves a self-proclaimed carnivore. She makes meals work for everyone while juggling the mounting demands of motherhood. Nothing fancy but always fresh, she draws on her southern heritage to bring satisfying food to the table each and everyday.