Vegetable Soup

This soup reminds me of cool, crisp days growing up. We would play outside until we couldn't feel our fingers and then come in to a warm bowl of this soup with some fresh, warm rolls. I'm getting a bit nostalgic...

Ingredients:

1 small onion, chopped

1 tablespoon fresh parsley, chopped

1 clove garlic, chopped

1 tablespoon paprika

6 cups chicken stock

2 potatoes, cut into 1/2" cubes

1 1/2 cup cauliflower florets, chopped

2 carrots peeled and sliced

1 cup frozen peas

1 1/2 cup wax beans, cut into 1-2" pieces

5 peppercorns and 4 cloves in a tea steeper

1/4 cup rice

Salt and pepper

Olive oil

Directions:

Heat 2-3 tablespoons oil in large pot. Saute onions until soft, then add parsley and garlic and saute for just a couple of minutes. Add paprika and saute 1 minute more, being careful not to burn the paprika.

Add the chicken stock, all the veggies and the tea steeper and bring to a boil. Cook for 20 minutes then add rice and cook another 20 minutes until the rice is cooked through. Add salt and pepper to taste.