Budget-Friendly Healthy Rice Soup
"End of the month friendly." They say that "Necessity is the mother of all invention." That was very true for this recipe. I would have added more veggies & a can of tuna. Yes, tuna. If I would have had more on hand. I used my suggested quantity instead since I was working with so little.
"End of the month friendly." They say that "Necessity is the mother of all invention." That was very true for this recipe. I would have added more veggies & a can of tuna. Yes, tuna. If I would have had more on hand. I used my suggested quantity instead since I was working with so little.
- 4 cups water
- 1/4 cup green onion chopped
- 1 large carrot cut up however you like.
- 1/2 cup corn kernels frozen
- 1/2 cup peas frozen
- 1 tbs creole seasoning
- 1 tbs onion powder
- 1/2 tbs garlic powder
- 1/2 tbs black pepper
- 1/2 tbs crushed red pepper
- 1/4 tbs paprika
- 2 bags boil-in-a-bag rice add 10 minutes before serving.
- Carbohydrate 34.2961210457181 g
- Cholesterol 0 mg
- Fat 0.403285625778807 g
- Fiber 1.78341295199866 g
- Protein 4.18974942296582 g
- Saturated Fat 0.0825999284468594 g
- Serving Size 1 1 Serving (234g)
- Sodium 21.6517224722583 mg
- Sugar 32.5127080937195 g
- Trans Fat 0.0612564894902535 g
- Calories 160 calories
Step-by-step
- Pretty simple. Just toss everything a big pot with a lid in except the rice.
- Cover & simmer.
- Submerge the rice 10 minutes before serving.
Submerging the rice bags exactly ten minutes before the total cooking time expires prevents the grains from absorbing all the liquid and turning into a dense porridge. Boiling dry starches directly inside a heavily seasoned broth requires careful calculation, as starches swell and release amylose molecules that thicken the surrounding water rapidly. Standard long-grain white rice cooked inside a simmered pot absorbs approximately three times its volume in moisture, meaning liquid levels must be monitored closely once the grains are introduced.
Modifying this plant-based formulation to accommodate different dietary restrictions involves simple pantry swaps rather than complex recipe overhauls. Swapping the water base for a rich vegetable stock increases the umami profile significantly without adding animal fats. For those requiring additional protein, drained canned tuna, flaked white fish, or rinsed chickpeas integrate seamlessly into the simmering pot during the final five minutes of heating, allowing the added proteins to warm through without overcooking or altering the base texture.
Dry spice blends like creole seasoning often contain high percentages of fine powders that dissolve at different rates compared to coarse herbs. Whisking the dry spices thoroughly into cold water before applying heat ensures uniform dispersion and prevents clumps from forming on the surface. Spices contain volatile essential oils that release their aromatic compounds best when exposed to sustained moist heat between 195 degrees Fahrenheit and 212 degrees Fahrenheit for at least fifteen minutes.
Proper cooling and storage procedures protect cooked rice dishes from rapid bacterial proliferation during the danger zone between 40 degrees Fahrenheit and 140 degrees Fahrenheit. Transferring the pot into shallow containers within two hours of removing it from the heat source allows internal temperatures to drop below 40 degrees Fahrenheit within four hours inside a standard refrigerator. Consume refrigerated portions within three days to maintain optimal texture and safety.
