Rice and Veggie Soup

Warm and tasty veggie soup is easy to throw together with ingredients almost always on-hand.

3 tbsp olive oil

½ small onion

3 carrots, peels and diced

2 stocks celery, diced

2 tbsp gluten free flour blend

⅓ cup rice of choice

4 cups veggie stock or bone broth

1 tsp oregano

1 tsp basil

1 tsp all purpose seasoning

1 tsp salt

¼ tsp pepper

1 In a medium to large pot, start to simmer the onions in olive oil. Stir occasionally for 3-5 minutes until they begin to soften and sweat. Add carrots and celery. I chop my celery extra small to hide from picky eyes at the dinner table. Simmer veggies for another 5 minutes while stirring occasionally.

2 Add salt and pepper and sprinkle flour over the veggies. Stir until coated. You're basically using the olive oil and steam from the veggies to create a rue. simmer for another couple of minutes. Next, add about a cup of your broth.

3 Continue to stir and you'll notice the broth thicken. This is where I like to add in the rest of the seasoning. I feel like getting it on the veggies early enhances the flavor.

4 Add in your rice and give it a good stir. Now, you'll add the rest of your broth. Make sure things are mixed well and breathe in those amazing flavors.

5 Once it comes to a boil, turn the heat down just enough to keep the bubbles rolling gently and cover. Cook for 20 minutes, stirring occasionally. Note that if you used something like a brown rice, it'll take slightly longer for the grains to soften. Enjoy this soup fresh and store leftovers to reheat for amazing lunches. Our family favorite is to serve with plenty of dipping bread to enjoy the broth and flavors while the soup cools off enough to dig in. (Stay tuned for a recipe for one of my husband's bread machine favorites.)