We like this hearty homemade potato soup any time of the year, but it’s especially good when the weather cools down. It can be prepared ahead of time, and any left overs freeze well. This recipe goes great with crusty bread, a garden salad, or fresh fruit.
List of ingredients:
1 large onion – chopped
6 cloves fresh garlic – peeled and halved
1 red bell pepper – chopped
1 small zucchini squash – chopped
4 to 5 medium-sized potatoes – quartered
1 head fresh broccoli – chopped
3 dried bay leaves
Water to cover
1 cup cooked brown rice
1 small can chopped green chilies
1 and ½ cups plant-based milk
In large skillet, sauté chopped onion for about 3 minutes on low heat. Stir occasionally and add a tablespoon or two of water to keep from sticking. Add fresh garlic, bell pepper, and zucchini squash and cook for another 5 to 6 minutes, stirring occasionally, and adding a tablespoon of water at a time, if needed, to keep from sticking.
Transfer sautéed vegetables to a large crock pot or kettle. Add bay leaves, chopped potatoes, chopped broccoli, and water just enough to cover. Cover and cook until potatoes are done, or until fork inserts easily. When vegetables are cooked through, use a potato masher or large utensil to “mash” the potatoes into a soup, or desired consistency.
Add cooked rice, green chilies, and plant-based milk, and cook through. Add salt and pepper to taste.
Servings: 4 to 5.
I’d love to hear from you so please comment on this recipe.