It's time for another Recipe Redux post. This month's theme is "Limpin' Along for Lunch". We were challenged to get out of our lunch rut and share a healthy recipe.
I don't know about you all, but I am a leftover queen. I hate throwing food away. I will force myself to pack an unsalvageable flavorless recipe fail for lunch just for the sake of not throwing it away. I will freeze the smallest portion of leftovers for those crazy days when there are no leftovers to take for lunch. I also pack an embarrassingly large amount of food for lunch - my lunch bag has been mistaken for a bag of groceries before...
Needless to say, this month's theme threw me for a loop. Even though leftovers are my go-to, there are weeks when we have a lot going on and we are not home for dinner as often. Those weeks, I like to have an easy, healthy, falvorful soup in my arsenal that I can easily pack along with some avocado toast (duh!), carrots, and fruit so I can have a complete meal.
This soup fits that bill. A friend introduced me to the original recipe and I tweaked it a little to fit my tastes and ingredients I usually have on hand.
I cannot stress to you enough how unbelievable easy this recipe is. You literally prepare all the ingredients, put them in a pot, add water, and forget about it for 90 minutes. This soup is chock-full of nutrition. There is a variety of veggies providing you with vitamins, minerals, fiber, and some protein. The brown rice provides you with more fiber and protein in addition to B-vitamins (thank you, whole grains!). The chickpeas give you even more fiber and protein. The ease of preparing this soup along with minimal amount of salt and no added fat makes this soup a miracle food.
Be sure to get more lunch inspiration my checking out all the links below from other talented healthy food bloggers!
One-Step One-Pot Vegetable and Rice Soup Adapted from this recipe
Makes about 12 cups
*Note: This soup does thicken as it sits so you may need to add extra water or broth when reheating leftovers.
1 cup carrots, peeled and diced (about 6 carrots)
1 cup celery, and diced (about 4 stalks)
1 cup zucchini, and diced (about 1 zucchini)
1 cup yellow summer squash, and diced (about 1 squash)
1 cup onion, diced (about 1 onion)
1-15 oz can diced tomatoes
1 can beans, drained and rinsed (I've used kidney beans and chickpeas but any type of bean you have on hand should work here).
1 cup brown rice, rinsed under cold water
1 teaspoon herbs de Provence (you could sub dried basil, parsley, or thyme here as well)
1 teaspoon curry powder
1 teaspoon vegan worstershire sauce
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
3 bay leaves
8 cups water
1. Put all ingredients in a large stock pot. Bring to a boil. Cover and simmer for 90 minutes until rice and vegetables are tender.