A hearty bowl of soup nourishes body and soul, especially in Maine during January. This Vegetable and Brown Rice soup is a winter staple in our house, it comes together with basic pantry ingredients and can be served as prepared or enhanced as you wish. After I took some beauty shots of this soup, I add some cooked lentils from the freezer. If you have non-vegetarians in your home you could add leftover rotisserie chicken, cooked sausage, diced ham or bacon bits.
- 1 large onion, finely chopped
- 6 stalks of celery, finely chopped
- 3 each carrots, peeled and finely chopped
- 1 Tbsp. gluten-free seasoning salt, more to taste
- 1/2 tsp. ground black pepper, more to taste
- 1 (28 oz.) can crushed tomato
- 7 cups water or gluten-free vegetable broth
- 1 (16 oz.) pkg frozen mixed vegetables (about 3 cups)
- 1 bag (boil in the bag, 10 minute) brown rice
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 - 3 tsp. hot sauce, such as Frank's Red Hot
- Layer the onion, celery and carrots into the slow cooker crock. Sprinkle with the seasoning salt and ground black pepper.
- Pour the tomatoes and water over the vegetables. Do not stir.
- Sprinkle the frozen vegetables into the crock. Do not stir. Cover and cook for 8 hours on LOW (or 4 hours on HIGH).
- Stir well and the brown rice, chickpeas and hot sauce. Stir the soup one more time and cover. Cook for about 10-15 minutes or until the rice is tender.
- Add the hot sauce, stir well and taste for seasonings adding more seasoning salt or ground black pepper as needed.
This is one of those soups that is perfect for weeknight cooking when you are going to be away from the house for many hours.