Kristyn’s Veggie & Rice Soup
Ingredients:
1 yellow onion, chopped
6 stalks of celery, chopped (including leaves)
4 garlic cloves, minced
3 tbsp of butter
7 sage leaves, diced
3 springs of thyme leaves, minced
1 tbsp of vegetable oil
1 cup of dried jasmine rice
3 pieces of kale, leaves removed & julienned
1 golden beet, peeled & julienned
2 cups of cooked ham, diced (I used the packaged kind)
8 cups of chicken/veggie broth (or more depending on how ‘soupy’ you like it)
Salt & Pepper
Directions:
*Combine onion, celery, garlic, butter, oil, sage, and thyme in a large soup pot. Sauté until onions & celery are soft (about 10-15 mins)
*In the meantime, in a separate pot, cook the 1 cup of rice according to the package. Should make about 2 cups when it’s cooked.
*Add the kale, beet, ham, and broth to the soup pot. Bring to a boil. Then turn down to simmer on low for 15 mins.
*Add the cooked rice at the very end. Season with salt & pepper, to taste.
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