Tangy Vegetable Soup
Hearty vegetable soup with rice, tomatoes, carrots, celery, and a splash of hot sauce simmered in chicken broth. A comforting one-pot soup ready in about an hour from scratch.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
This is the kind of soup that makes the whole house smell like somebody cares.
Onions, garlic, carrots, celery, green pepper, and a Roma tomato get sauteed with raw rice until everything is glossy with oil, then chicken broth and tomato juice go in and the pot simmers for 30 minutes until the vegetables are tender and the rice has puffed up and thickened the broth.
A few shakes of hot sauce at the end give it that “tangy” edge without overwhelming anything.
It’s simple, it’s warming, and it’s the kind of from-scratch soup that makes canned versions taste like dishwater by comparison.
Kitchen Tips
- Saute the rice with the vegetables. Coating raw rice in oil before adding liquid helps it hold its shape and gives the broth a slightly nutty flavor.
- Don’t rush the simmer. Thirty minutes on low heat lets the vegetables soften properly and the flavors meld into a cohesive broth.
- Adjust the heat to your taste. Three shakes of hot sauce is a starting point. Add more if you like it spicy, or leave it out entirely for a milder bowl.
Ingredients
Directions
In saucepan, heat oil.
Add onion, garlic, celery, parsley, green pepper, carrot, rice.
Sauté briefly, over medium heat, just until all solids are lightly coated with oil.
Add tomato, chicken broth, tomato juice and bouillon cube.
Cover pan and bring to boil, reduce heat and simmer for about 30 minutes, until vegetables are and rice are fully cooked and tender.
Add pepper and hot sauce as indicated or as desired.
Serve hot.
Makes 4 to 5 servings.
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