Make your meal prep easy with this tasty slow-cooker soup! A batch of this soup can be stored in the refrigerator and enjoyed for 4-5 days after cooking. Simply reheat on the stovetop until simmering.
Ingredients
3 cups cooked Ralston Family Farms Nature's Blend Rice
3 Tbsp. Riojana olive oil, divided
1 organic white or yellow onion, diced
2 stalks organic celery, diced
2-3 organic carrots, peeled and diced
4 cloves organic garlic, minced
8 oz. organic shiitake mushrooms, stems removed and sliced into strips
8 oz. organic oyster mushrooms, sliced or more shiitakes
4 cups Field Day organic low sodium vegetable broth
1 tsp. Frontier Co-op thyme
1 tsp. Frontier Co-op powdered rosemary
Pinch Frontier Co-op crushed red chili peppers, to taste
1 parmesan rind, optional
1 can (1 ½ cups) Native Forest Organic Coconut Milk Classic
1 bunch organic green kale, washed, leaves stripped, and torn into bite size pieces
Zest from 1 lemon
Preparation
Step 1
Cook your rice according to package instructions, set aside. (This can be done the night before, just keep in the refrigerator)
Step 2
In a large skillet, add 1 Tbsp. olive oil. Heat over medium heat. Once hot, add your onion, celery, and carrots. Cook for 4-5 minutes, stirring occasionally. Add garlic, cook 30 seconds. Season with salt and pepper. Add to slow cooker.
Step 3
Return skillet to stove, add 1 Tbsp. olive oil. Add in half of your mushrooms. Cook for 3-4 minutes. Stirring occasionally, seasoning with salt and pepper. Add to slow cooker. Repeat this with another 1 Tbsp. olive oil and the rest of your mushrooms.
Step 4
Add your broth, thyme, powdered rosemary, crushed red chili peppers, salt, and pepper, stir everything to combine.
Step 5
Add your parmesan rind, if using.
Step 6
Place the lid back on. Cook on HIGH for 2-3 hours or LOW for 5-6 hours. Stir to see if the parmesan rind has melted, if not, remove.
Step 7
Add in your rice, kale, coconut milk, and lemon zest, stir to combine. Cook for another 30 minutes.