We are going! It’s almost that time of year! FALLLLLLLLLLLL!!!!!!
I cannot even tell you how excited I am that cool weather is approaching. The time for bundled up snuggles, cozy couch cuddles, and delightful hot beverages to warm the soul. I have to admit, the desire for cooler weather never really leaves me, and the taste of warm soups are just another flaming example of my passion for enjoying the fall and winter months.
So, today we are spotlighting a delicious, simple, and inexpensive addition to the winter soup arsenal! This is a soup I make about once a week for the kids and myself, and it is so yummy! I am a sucker for figuring out ways to make lots of things from the ingredients we have on hand, so this soup is great because it is really a compilation of just that…things we already have on hand. I am sure you too will find it delightful and warming!
Trim Healthy Tuesday: Easy “E” Meat, Veggie & Rice Soup
- 6 cups water, or broth (though I will show you how to make a hardy soup without any broth)
- 1 cup brown rice
- 1 1/2 cups frozen mixed veggies
- 1 can meat of choice (2 cans of tuna, or 1 large can of salmon or chicken have all turned out great..remember, E meal, so stay low in fat content)
- garlic powder
- onion powder
- dried thyme
- salt and pepper, to taste
- optional: diced tomatoes, onions, any other vegetables that fall into fuel pull category (no more starchy)
- Using large enough pot, begin dumping in ingredients. Add water or broth, brown rice, frozen veggies, and meat. Turn heat onto high.
- Add roughly 1 tsp garlic powder, 1/2 tsp onion powder, and 1-2 tsp thyme. You can use more or less of these, depending on your taste preferences, but these work well for us. If you are using water instead of broth, more seasoning will help to bring out the flavors of the soup by creating a broth in the water =0)
- Give a few good cranks of freshly ground pepper, or about 1/4 tsp, and add about 1/2-1 tsp salt (again, depending on preference…we’re somewhere in the middle)
- If you want to add some of the other additional ingredients, now’s the time…yum!!
- Bring soup contents to boil, and then reduce to simmer for 45 minutes or until rice is cooked through.
- Enjoy with a sprinkle of low fat cheese!
*I would recommend sticking to about 1-1 1/2 cups of this soup, because of the rice, but if you want to tone back the rice content per serving, simply either add more broth/water and seasoning, or cut back the dry rice by 1/4- 1/2 cup. Since I am feeding kids, I like the rice where it is. It works for us.
Now, when I make this, I am feeding 5 children, plus an adult, and we usually polish off the entire pot, but it should also freeze well if needed. I hope this warms your bones in the coming months as much as it does ours! Enjoy!