Lemony Rice & Vegetable Soup

Lemony Rice & Vegetable Soup

I love the bright Lemon flavor in this soup! It’s filled with Rice, Vegetables & Beans so it’s nice and hearty but still light. The great thing about this recipe besides being really easy to make is that you can easily interchange the ingredients to suit what you have on hand. For instance you can use Zucchini in place of the Kabocha Squash or Chic Peas in place of the Northern Beans.

Serves 6 - 8

---

Ingredients

2 cups of Kabocha Squash ( I used frozen Organic)

1 large Carrot

2 stalks of Celery

1/2 medium Oninon chopped

4 Cloves of Garlic minced

2 cups of chopped Spinach ( I used frozen Organic)

1 can of Northern Beans

2 cups of cooked Wild Rice Mix ( you can use any type of Rice)

Juice from 2 lemons

1 Tbsp of Lemon Zest (about 1 1/2 lemons worth)

1 Tbsp of Mellow White Miso Paste ( I like Cold Mountain Miso)

1 tsp of Oregano

1 tsp of Thyme

1 tsp of Tarragon

Salt & Pepper to taste

6 - 8 cups of Water

Directions

1. Sauté the Onions, Celery & Carrot until the Onions are translucent.

2. Add in the minced Garlic, Miso paste and spices and continue to cook on medium low heat

3. Add in about 3- 4 cups of water, the Kabocha Squash and Beans and bring the mixture to a boil.

4. Lower the heat back to medium low and add in the cooked Rice, Spinach Lemon Zest & Juice. Let simmer for 15 minutes

5. Add in the remaining water and season with Salt & Pepper. Let simmer for about 15 - 20 minutes before serving

NOTE: Cook the Rice according to package directions but for added flavor add in 2 tsp of Miso Paste & Lemon Juice from 1/2 a Lemon to the cooking liquid.