Veggie Rice Soup

Veggie Rice Soup
6 cups vegetable stock
1 tablespoon olive oil
1.5 cups brown rice
1 chopped small onion
2 cups mixed veggies (I only had frozen for this soup)
salt and pepper to taste


This soup saved me yesterday when I was feeling very sick and needed something simple and nutritious to eat.  It doesn't take long to make, there are few ingredients, and it's perfect for cold days or days with a cold.  


I recommend making your rice in a separate pot while you work on making the rest of the soup.  Brown rice is best, so try to work that into the soup if possible.  Now, while the rice is cooking separately, add the olive oil into a medium-to-large soup pot with a dash of salt and pepper.  Dice a small onion and add that into the pot.  Sauté the onions for a few minutes and then add your vegetable broth and mixed vegetables.  Add additional salt and pepper to your liking, but don't overdose on the salt because most broths already contain a decent amount of sodium (unless you use the salt-free kind).  Let the soup simmer for about 15 minutes.  When the rice is finished, add it into the simmering soup.  Give it a quick stir and it should be all good.  


Also, if you have fresh vegetables in your refrigerator that would work well in a soup, then by all means, use those in place of the frozen vegetables.  I always have a bag of frozen veggies in my freezer as a quick back up just in case I want to make a stir-fry or in this case, a soup.  Winter can be brutal; soup can make it better.  Eat more soup!