Wednesday, June 08, 2011
3 med carrots, diced
3 celery stalks, diced
1/2 large onion, diced
2 cloves of minced garlic (use the instructions on the jar)
28oz of canned diced tomatoes (it's a little excessively tomato, so use your discretion)
1 cup of cooked brown rice
1 container of vegetable broth
1 large bay leaf
1/2 can of white kidney beans
1/2 can of cut green beans
instructions: sautee the carrots, celery, onion and garlic in the pot just until they get a little soft but not burnt (you need to keep your eye on this). then add the tomatoes, rice, broth and bay leaf and stir, stir, stir! bring to a boil and then reduce to a low heat (if it still lightly boils, that's fine). now just let it simmer for 50 minutes, stirring occasionally. then add in the kidney beans and the green beans and stir, stir, stir! let that cook on the low heat for another 15-20 minutes. scoop out that bay leaf and it is ready to serve! de-lish!
i, personally, like to cut up enough vegetables to make two batches and then as soon as i'm out of one batch of soup, i can easily make another. oh, another tip to extend the life of the soup? keep on adding more broth every time you take out for another bowl. because the soup starts out quite thick, i always keep adding that extra broth in between.
it is so delicious. i just made some. i can smell it. it is calling my na...