Quarantine Soup
I'm calling this quarantine soup but in reality I've been making this type of soup for years. It's a great soup to make when you don't have many ingredients left in the house, but want something hearty and stock full of flavor.
If you don't have all the ingredients I've listed, feel free to substitute. I've made this soup with so many different variations of veggies that I have lost count. I've put in sweet potatoes, beans, pasta and even kielbasa, if you want some meat. Chicken is also a welcome addition, but today we're just having veggies to make things simple.
This is also a great soup for battling colds, which is what my household needs at the moment. The chicken broth and garlic work wonders on congestion and cough. I like to add a bit more garlic than I've listed in the ingredients, and it definitely blends well with all the other flavors.
I'm using some cooked rice leftover from another meal in my soup, but you can also use uncooked rice. It just means you'll have to cook it a bit longer. I usually use uncooked rice but I got lucky and had leftovers that need to be used. And right now, I'm trying to make my food last as long as possible.
Next time you're in the mood for soup, try this one out. It cooks up quickly and is an easy recipe to go to in a pinch.
Ingredients
- 1 onion, diced
- 1-2 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 celery stalks, diced
- 2 carrots, cut in half and sliced
- 1 cup rice (cooked or uncooked)
- 3 small potatoes, diced
- 32 oz. chicken broth
- 2 bay leaves
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon thyme
Instructions
- Heat the olive oil in a large pan over medium heat. I use my dutch oven pan, but any large pan will work.
- Add the onions and garlic and saute for a few minutes, until they're soft and you can smell the wonderful aroma of the garlic mingling with the onions.
- Add the celery, carrots and potatoes to the pan, and continue to saute for about five minutes. Stir occasionally to make sure everything is mixed well.
- Add the spices, bay leaves, rice and chicken broth. If you're using uncooked rice, you'll want to cook the soup for a longer time to let the rice cook through. In both cases, bring the soup to a boil, then turn the heat down to simmer for about 15 mintues. Uncooked rice might take 20-25 mintues, depending on the rice you're using. Test the rice after fifteen minutes, and if not done yet, continue simmering till done.
- Add more salt and pepper if necessary once the soup is done. Let cool slightly and serve warm.