Ever needed to pull off a meal in a pinch? Like when you get off work to run your kids to a soccer practice, only to get home to find out that there are no leftovers in the fridge, while it is packed with some delicious ingredients you bought to make meals for your family but never got to it?
Or, waking up in the morning, dragging after a day full or errands and work from the day before, and realizing that you got nothing made for lunch.
Or, when you have 30 minutes to get ready before your mother-in-law arrives to your house.
Life happens. That’s why we got to keep our food simple, nutritious, healthy, delicious, and quick to make.
That’s why I keep my recipes simple, with few ingredients, and most take 30 minutes or less to make, to satisfy the whole family. In fact, I have a motto–“KEEP IT SIMPLE OR GET OUT OF THE KITCHEN!”
Today’s recipe is one of my favorites. First, because you know I love soups. Secondly, because it takes almost no time to make–today I whipped it up in under 25 minutes. And thirdly, because it is fat free, and is perfect comfort food!
If you love veggies, rice, health promoting ingredients, and value your time, you will L-O-V-E this soup the way I do. It’s easy on your taste buds, and even easier on your hips–low in calories and high in nutrition.
This recipe is too easy for you to try having an excuse not to cook. Get all the ingredients out and I promise it won’t take you more than 25-ish minutes.
Dinner! Ready! Set! Go!
- 7 cups filtered water
- 3 large Russet potatoes (about 1 lb. 5 oz.)
- 2 carrots (about 6 oz.)
- ½ onion (about 4 oz.)
- ½ cup white rice (such as Basmati or Jasmine—you can also use brown rice, but if you do, use precooked rice)
- ½ cup dill
- ½ cup green onion
- 2 tsp salt or to taste
- 1 tbsp favorite all-purpose seasoning
- 3 oz. crimini (or other types) mushrooms
- pour water in a pot (big enough to contain it and veggies)
- add rice, salt and seasoning
- cover and bring to boil
- while the pot is warming up, peel and chop potatoes, onions
- chop carrots
- add vegetables to the pot, as you get them done—they will come to boil together with rice
- after pot comes to boil, reduce heat to medium or low (depending on your cookware—you still want soup to lightly boil), cook soup for 15-20 minutes, or until potatoes are soft and begin to fall apart, and rice is cooked through and unfolds (it will look a little, as if it is blooming)
- turn pot off and add dill and greens
- if you choose to add mushrooms, chop them up, and sauté with water (about ¼ cup, splashing as needed), until mushrooms are browned and full of flavor
- add to the soup when it’s cooked
