You may well have all of these ingredients already in your kitchen. There is no limit to the amount of times you hear that you can adapt a soup recipes to your likes and what is on hand. This is a perfect example. Use cannellini instead of chickpeas, add whatever herbs you like, use other diced root vegetables, use shallots instead of onions, use vegetable broth, leave out anything you don’t have. This thickens up considerably and gets better over time, so make it and heat up bowls all week long.
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup diced peeled sweet potato
- 1/2 cup chopped celery
- 2 teaspoons minced garlic
- 2 cups chopped or shredded cabbage
- Kosher salt and freshly ground pepper to taste
- 1 cup uncooked rice
- 8 cups chicken both
- 2 cups water
- 1 cup frozen peas
- 1 (15.5 ounce) can chickpeas, drained and rinsed
- 1 cup diced cooked chicken or pork (optional)
- Shot of hot sauce
Heat a large pot over medium high heat. Add the olive oil and when it is hot, add the onion, carrots, sweet potato, celery, and garlic. Season with salt and pepper. Stir until everything start to become tender (the sweet potatoes will still be quite firm), about 5 minutes. Add the rice and the cabbage and stir until everything is well combined and the rice starting to become translucent, about 3 minutes.
Add the broth and the water, raise the high to high, bring to a boil, then lower the heat to medium and simmer, uncovered, until the rice is cooked through and the sweet potatoes are tender, about 20 minutes, stirring occasionally. Add the peas, chick peas, the hot sauce, and the chicken or pork, if using. Simmer until everything is hot, and serve in bowls or mugs, with the Parmesan, if desired.
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