Ranch-Style Vegetable and Rice Soup

Steps

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1. 1
   Prepare all vegetables: dice the mushrooms, peel and cut carrots and potatoes into medium-sized cubes (place them in a bowl with water to prevent browning), and slice the chard into thin strips.
   ▶ ≈0:24
2. 2
   Heat oil in a large pot and add the rice, stirring lightly for a moment until it becomes lightly toasted.
   ▶ ≈3:05
3. 3
   Add the broccoli and carrots to the pot, letting them cook briefly with the rice.
   ▶ ≈3:20
4. 4
   Add the mushrooms and let them cook for a short while.
   ▶ ≈3:42
5. 5
   Add the potatoes and chard, allowing all vegetables to simmer together.
   ▶ ≈4:02
6. 6
   While the vegetables cook, roughly chop the tomatoes, onion, and garlic, then blend them with salt and water until smooth.
   ▶ ≈4:23
7. 7
   Pour the blended tomato mixture into the pot and rinse the blender cup with water, adding this water to the pot to maintain the broth's flavor.
   ▶ ≈4:58
8. 8
   Adjust the salt to taste and bring the soup to a boil, ensuring all vegetables are fully cooked through.
   ▶ ≈5:27
9. 9
   Ladle the soup into bowls and let it cool slightly before serving. Best enjoyed with freshly made corn tortillas.
   ▶ ≈5:43