Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium onion, (diced)
  • 2 medium carrots, (sliced)
  • 2 medium celery stalks, (diced)
  • 1 (8 ounce or 226 gram) package seitan, (finely diced)
  • 3 garlic cloves, (minced)
  • 6 cups vegetable broth ((plus up to 2 additional cups, as needed))
  • 1 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1 bay leaf
  • 1 cup dried long grain brown rice
  • 1 teaspoon white wine vinegar
  • Salt and pepper, (to taste)

Instruction

  • Coat the bottom of a large pot with the oil and place it over medium heat.
  • When the oil is hot, add the onion, carrots and celery. Cook the veggies for about 5 minutes, stirring frequently, until they begin to soften.
  • Add the seitan to the pot and cook it with the veggies for about 5 minutes, until it begins to brown.
  • Add the garlic to the pot and cook everything for about a minute, until the garlic becomes very fragrant.
  • Stir in 6 cups of broth, thyme, sage, bay leaf and rice. Raise the heat and bring the broth to a boil.
  • Lower the heat and allow the soup to simmer until the rice is tender, about 50 minutes, stirring frequently. Add up to 2 cups of additional broth if it reduces too much during cooking.
  • Remove the pot from heat and stir in the vinegar. Remove the bay leaf. Season the soup with salt and pepper to taste.
  • Ladle into bowls and serve.