Potato and Rice Soup

Ingredients

• 1 tbsp butterNutrition
• 1 g whole bay leafNutrition
• 1/2 tsp pepperNutrition
• 1/4 tsp red pepper flakesNutrition
• 1/2 tsp saltNutrition
• 1 tbsp olive oilNutrition
• 1 medium carrotNutrition
• 1 stalk medium celeryNutrition
• 1/2 clove garlicNutrition
• 1/2 small onionNutrition
• 1 yukon gold potatoNutrition
• 1/3 tbsp tomato pasteNutrition
• 4 cups waterNutrition
• 1/4 cup riceNutrition

Directions

1. 1Wash, peel, and dice potato. Heat olive oil and butter over medium heat in a medium saucepan. Place diced potatoes into pan once butter has melted into oil (butter may be skipped).
2. 2While potatoes cook, dice onion and place into pan. Stirring occasionally. Chop celery and carrots and place into pan. Allow to cook until vegetables start to soften, about 7 minutes.
3. 3Season vegetables with salt and pepper to taste, add a pinch of red pepper flakes and minced garlic and tomato paste; cook for an additional minute.
4. 4Add water (chicken stock or vegetable stock works as well), one bay leaf (remember to remove before serving) and season with salt and pepper to taste. Cover and allow to simmer for 30-40 minutes.
5. 5Add rice, cover and cook for an additional 15 minutes or until rice is tender.
6. 6Serve with bread or crackers. Enjoy!
7. 7Note: for additional taste enhancement try adding parmesan cheese or Tabasco for some additional kick.

Nutrition per serving

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