Rice and vegetable soup

Rice and vegetable soup

This soup was the first thing I ate after 48 hours of medically required starvation. Well, technically the second, but we're going to pretend that I didn't go straight from the hospital, to Illegal Pete's, to stuff my face with a burrito bowl. In my defense, I was still reeling from the morphine - which means someone, who wasn't on drugs, willingly drove me directly to aforementioned best burrito place in the world without thinking about the ramifications of what eating something the size of my huge ass head might do to my newly sensitive gastrointestinal tract.

Needless to say, once the drugs wore off, the happy feelings went away and I started feeling a little terrible. And by "a little terrible" I mean I felt so terrible that I wanted to rip out my intestines and strangle the person who thought it'd be a good idea to take me out to eat immideately following my procedure. I feel like I should delete that sentence, but my fingers won't let me. So, anyway, since I felt so terrible I stood over the stove and made this soup. And eating it made me feel better. Like, warm and tingly-better. But not warm and tingly like the morphine.

Rice and vegetable soup

This soup is the perfect meal for when you want to eat light, but still feel full. Feel free to choose a variety of vegetables, replace the rice with quinoa or get fancy and add a little TVP. Also, I'm well aware that using potatoes makes this an overwhelmingly starchy soup, but when you're a 23 year old adult who can still shop in the crewcuts section, you're allowed to eat all of the starch you want. And when your significant other tries telling you otherwise? Eat three huge bowls right in front of his face, just to spite him. Then poop and don't flush it.


8 c. water
2 tbsp olive oil
3 vegetable bouillon cubes
1/2 c. long-grain rice
2 small yukon gold potatoes
, diced
2 carrots, thinly sliced
2 celery ribs, thinly sliced
1 small onion, finely chopped
1 zucchini, halved and sliced
2 mushrooms, finely chopped
2 tsp dried rosemary
1/2 tsp ground ginger
2 tsp fine sea salt
Freshly ground pepper
, to taste

In a large saucepan, bring 8 cups of water to a boil. Once boiling, add the oil and bouillon; continue boiling until the bouillon has dissolved. Stir in the rice, potatoes, carrots, celery, onions, zucchini, mushrooms and rosemary; set heat to medium-low, cover and let boil for 30-40 minutes, stirring occasionally. Stir in the salt and ground pepper.

Yield: 6-8 servings


  1. haha! Very funny story, though at the same time it isn't, since you felt so terrible. I hope you a lot feel better!

    This soup looks reeeeally good. I haven't ever tried ginger in veggie soup but I will probably have to now.

  2. Hope you feel better soon...this looks super yummy, can't wait to try it!

  3. Cold weather setting in at the end of the week - I'm adding this to my "recipes I MUST try* folder! Looks SO good!

  4. Your soup looks divine! I hope to try my hand at this the next time I'm under the weather.