Potato and Rice Soup
Healthful soup that's full of veggies and can be adjusted to accommodate anything on hand.
1 yukon gold potato
1 medium carrot
1 <span class="measurestring" title="stalk, medium (7-1/2" - 8" long)">stalk medium</span> celery
1/2 small onion
1/2 clove garlic
4 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
1/4 cup rice
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
1 tbsp olive oil
1 tbsp butter
1/3 tbsp tomato paste
1 g whole bay leaf
Wash, peel, and dice potato. Heat olive oil and butter over medium heat in a medium saucepan. Place diced potatoes into pan once butter has melted into oil (butter may be skipped).
While potatoes cook, dice onion and place into pan. Stirring occasionally. Chop celery and carrots and place into pan. Allow to cook until vegetables start to soften, about 7 minutes.
Season vegetables with salt and pepper to taste, add a pinch of red pepper flakes and minced garlic and tomato paste; cook for an additional minute.
Add water (chicken stock or vegetable stock works as well), one bay leaf (remember to remove before serving) and season with salt and pepper to taste. Cover and allow to simmer for 30-40 minutes.
Add rice, cover and cook for an additional 15 minutes or until rice is tender.
Serve with bread or crackers. Enjoy!
Note: for additional taste enhancement try adding parmesan cheese or Tabasco for some additional kick.
in 1 serving of Potato and Rice Soup.
, 54% carbs, 5% protein.
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