Vegetable Rice Soup

We tried this soup because it was Saturday, the meal plan had gotten completely horked up over several unexpected events and the unavailability of ingredients. I found it in The Food Lab by Kenji (here or here) and left out the chicken. I hope he doesn’t mind.

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Serves our family for one meal using some toast or other side bread.

Time: 30 minutes, a real 30 minutes with the chopping and everything.

Ingredients

• 2 Quarts of Chicken Stock or reconstituted Stock Concentrate
• 2 Medium Carrots, Chopped
• 2 Medium Celery Stalks, 1/4 inch slices
• 1 Yellow Onion, Chopped
• 1/2 cup, your favorite long grain white rice, raw
• 1 tbsp dried Parsley
• 2 cups of Kale, torn into 1-inch piece, optional (I didn’t have it this time):

Directions

1. Combine the stock, carrots, celery, onion, and rice in a Dutch oven and bring to a boil over high heat.
2. Reduce to a simmer and cook until the vegetables are almost tender, about 15 minutes.
3. Add the Kale, if using, and cook until all the vegetables and the rice are tender, about 5 minutes longer.
4. Stir in the parsley. Season to taste with salt and pepper.

That’s it. Serve it!