Use whatever vegetables you have in the refrigerator to make a hearty soup.
Homemade soups are a great way to take the chill off a winter evening or enjoy the freshness of spring. A vegetable soup lets you use the vegetables of your choice or whatever is in season, so don't be afraid to experiment. The soup can be served as an appetizer or as a meal along with a salad and some crusty French bread. This recipe serves four.
Instructions
1. Fill a medium sauce pan with 2 cups water. When it boils add the rice. Cover the pot, and lower heat to simmer until rice is cooked, about 20 minutes.
2. Put the olive oil in a large pot or Dutch oven over medium-high heat. When the oil is hot, add the carrots and onions. Cook until the onions and carrots begin to soften, about 10 minutes.
3. Add the zucchini, parsnips, corn and/or peas and spinach and sprinkle with a salt and pepper to taste. Cook for about two minutes, then add the tomatoes and 6 cups of water or broth. Bring the soup to a boil, then lower the heat to a gentle simmer. Cook for about 15 minutes until the vegetables are soft and the tomatoes have broken up.
4. Add the chopped basil and continue cooking for 5 to 15 minutes until the vegetables are very tender. Taste the soup and add salt or pepper, if necessary.
5. Add the cooked rice and heat through.
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