Fried Rice
Whenever I cook rice, I always make extra just so I can make this fried rice the following or a couple days later. It’s the perfect substitute for plain rice, it’s quick and so much better than takeout..
Not many people will agree with me but fall and winter are my absolute favorite seasons…WHY you ask? Well, I get to wear boots, layer all my favorite clothes, scarves, tea hobvu (tea with a lotta milk) morning, noon and night, hot cocoa, Christmas!, snuggling up with the one I love!, comfort food, snow (which I experienced for the first time ever three years ago when we moved to Texas)…the list is endless. But one of my favorite things about winter is this hearty vegetable soup
It’s full of vegetables and makes a well-balanced meal which can be served for lunch or dinner. I usually make enough to last us 2-3 days and it always tastes better the longer it stays. It’s got carbohydrates mainly from the potatoes, beans are the main protein source, and a whole host of other nutrients from the carrots, zucchini, peas, celery and tomatoes. Besides being nutrient rich, it is absolutely delicious. The fresh parsley gives this vegetable soup a fresh flavor and puts it on a whole other level. Make sure you do not skip it or skimp on it if you happen to try this vegetable soup.
Lastly it’s so easy to make. Dicing the vegetables is the most time consuming and tedious part of this recipe. After that you’re basically adding all the ingredients to a large stock pot to simmer. I like pureeing my tomatoes in a blender whenever I make a stew or soup but diced tomatoes will do as well.
I hope you try this recipe and any feedback is most welcome. Happy holidays!
Ingredients
Instructions