Quick Vegetable Soup

Very good!

Step: 1

Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.

Per Serving: 287 calories; protein 8.8g; carbohydrates 54.5g; fat 5.2g; sodium 1186mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.