Winter Vegetable & Rice Soup
Steaming bowls of this fragrant soup are the perfect cold weather meal.
15 min.prep time
35 min.total time
1 large (1 cup) onion, chopped
1/2 cup uncooked long grain rice
4 medium (2 cups) carrots, sliced
2 medium (2 cups) parsnips, sliced
3 (14-ounce) cans vegetable broth
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 cup frozen sweet soybeans*
Melt butter in 4-quart saucepan until sizzling; add onion. Cook over medium-high heat until onion is crisply tender (2 to 3 minutes). Add all remaining ingredients. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil (8 to 10 minutes).
Reduce heat to medium.
Cover; cook, stirring occasionally, until parsnips and carrots are tender (8 to 10 minutes).
*Substitute 1 cup frozen peas.
Parsnips are a root vegetable similar in shape and appearance to carrots, but are larger and creamy white to creamy light yellow in color. Fresh parsnips are available all year, but peak season is fall and winter. The texture of cooked parsnips is similar to potatoes or carrots and the flavor is sweeter than a carrot. Look for small to medium parsnips for best flavor and texture. Store in plastic bags in refrigerator up to 1 month.