Time to use up all those leftover chopped-up veggies from the freezer!
Or cook the veggies as you go. This soup will warm your soul.
Ingredients:
6 cups chicken broth
3/4 cup cooked/chopped bok choy**
1/4 cup roasted grape tomatoes**
3/4 cup chopped carrots
1 1/2 cooked rice (I used microwave white rice)
4 cloves garlic, minced
1/2 cup spinach leaves
1/8 teaspoon red pepper flakes
1/8 teaspoon black pepper
1/2 teaspoon salt
Preparation:
**Cook your bok choy and roast the tomatoes; there are recipes on this site. Freeze your leftovers for the next batch of soup - you can add the frozen veggies to the broth in this recipe! Chop the carrots and mince the garlic.
Cook & Serve:
In saucepan over high heat, bring chicken broth to boil. Add bok choy, roasted tomatoes, carrots, rice and garlic. Reduce heat to medium-low and stir in red pepper, salt and black pepper until blended. Simmer 20 minutes or until carrots are soft. Stir in spinach leaves and cook until wilted. Add more pepper and salt to taste.
A Little Backstory:
If this was one of those lovely cooking blogs, I'd have a heartfelt story attached to this recipe about walking through crunchy autumn leaves with my soulmate while grandma's soup recipe simmers on the cabin's woodstove. (Actually, I'm wearing the sweats I worked out in, and I'm chopping up carrots while watching Avengers: Infinity War. But the soup is still really good.)
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