I have this habit of buying a ton of produce without a real plan. I usually come up with something, but there are weeks when I don’t have the time to create anything. (Yes, even Dietitians are too busy to cook sometimes!) Last week was one of those weeks, and I was left with a fridge full of produce this weekend. I HATE throwing out food, so I came up with a way to use all of my produce at once- SOUP. This vegetable and rice soup contains 7 different vegetables, whole grain rice and is completely vegan. It’s easy to make in large batches for quick weeknight leftovers or to freeze for later. As the weather cools down, this soup will keep you warm and your belly full!
Makes 8 Servings
2 tablespoons of extra virgin olive oil
1 red onion, chopped
6 cloves of garlic, minced
1 large carrot (not peeled), chopped
1 yellow squash, chopped
1 zucchini, chopped
1 sweet potato (not peeled), chopped
1 head of cauliflower, chopped
1 tablespoon of salt
1 teaspoon of pepper
1 teaspoon of dried oregano
1 teaspoon of dried parsley
2 15-ounce cans of diced tomatoes
8 cups of vegetable stock
5 Bay leaves
¾ cup of brown rice
1.5 cups of water
- In a large pot, heat the olive oil over medium heat for 2 minutes. Add the onions and garlic and cook for 3-5 minutes.
- Once the onions are translucent, add the carrot, squash, zucchini, sweet potato, cauliflower, salt, pepper, oregano, and parsley. Mix with a spoon.
- Add the diced tomatoes and vegetable stock to the vegetable mixture and turn the heat up to high. Once the mixture reaches a boil, reduce the heat to a simmer. Simmer for 1.5 hours.
- Meanwhile, combine the brown rice and water in a separate pot. Bring to a boil. Once boiling, reduce to a simmer. Simmer for 45 minutes.
- Add the rice to the finished soup and stir to combine.