Vegetable Rice Soup

You want easy? I got easy!

Trying to meal plan one day I knew on one particular day we were going to be out ALL DAY.  I also knew, that even though I packed plenty of snacks, my boys would be “STARVING.” What else did I know? I knew I wasn’t going to want to spend much time cooking. I would be tired, too.

So before we left the house that morning I threw some rice in the crock pot. I don’t use instant rice and I knew I wouldn’t want to wait 45 minutes for my rice to cook.

When we got home my rice was done. I threw a few bags of organic mixed veggies in a pot with some diced tomatoes, covered it with organic veggie broth and mixed in the rice.

Quick. Easy. Delicious.

My kids even ate some for leftovers, and they typically aren’t the biggest fans of leftovers for dinner.

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1 cup long grain brown rice

2 cups veggie broth

  1. In crock pot add the rice and the 2 cups of broth. Set to low and let cook for a few hours.

2-3 bags organic frozen mixed veggies

2 32oz. containers of organic veggie broth

2 cans organic fire roasted diced tomatoes

  1. To a large pot add the broth, tomatoes and mixed veggies. When that comes to a boil turn off the heat and add the cooked rice.

I serve mine along side a slice of homemade bread. Such a comforting meal on these fall nights!

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