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Late-Summer Vegetable and Rice Soup with Ginger and Lime

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Ingredients

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1.5 cups Jasmine rice
1 med zucchini diced
4 cups stock
4 garlic cloves minced
1 1⁄2 teaspoons minced ginger
1 lg bunch chard stems and leaves, rinsed and chopped
salt to taste
1 large lime Juice of

Directions ( Default | Numbered )

Combine the rice, zucchini, stock, garlic, ginger, and chard in a Dutch oven. Bring to a simmer over high heat. Reduce heat, cover, and simmer for 15 minutes. Remove lid and continue to simmer until the broth is as thick or thin as you like.

Remove from heat and season with salt to taste. Add the lime juice and serve.

  1. Combine the rice, zucchini, stock, garlic, ginger, and chard in a Dutch oven. Bring to a simmer over high heat. Reduce heat, cover, and simmer for 15 minutes. Remove lid and continue to simmer until the broth is as thick or thin as you like.
  2. Remove from heat and season with salt to taste. Add the lime juice and serve.

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