A few weeks ago I posted about Auntie Laurel’s comfort soup. While I really like it, I’ve developed my own version. One way I try to save money on food is by making meatless meals so I omitted the Italian sausage. I also added brown rice to complement the garbanzos for a complete protein and to boost the fiber.
This recipe makes a lot of soup but can be easily cut in half if you don’t want such a large batch. I tried freezing it once, not expecting it to work. Surprisingly, it did! The zucchini ended up a little on the mushy side, but not too bad.
1 Tbsp. vegetable oil
1 large onion, diced
5 cloves garlic, minced
6 c. water
3 Tbsp. beef bouillon
1 tsp. dried basil
3 c. cooked brown rice
28 oz. diced tomatoes
1 qt. garbanzo beans, drained
3 zucchini
1-2 tsp. salt
Parmesan cheese
Heat oil in 5-qt. stock pot; sauté onion and garlic over medium-high heat until onions begin to turn translucent.
Add remaining ingredients and increase heat to high. Bring to boil, reduce heat and simmer until zucchini is tender, about 5-6 minutes.
Serve with Parmesan cheese. Yield: about 4 quarts.
Add remaining ingredients and increase heat to high. Bring to boil, reduce heat and simmer until zucchini is tender, about 5-6 minutes.
Serve with Parmesan cheese. Yield: about 4 quarts.
If you don’t have leftover cooked rice and don’t want to make any just for this soup, you can start with uncooked rice. Increase water to 8 cups. After sautéing onion and garlic, add water, bouillon, basil, and 1 c. dry brown rice. Simmer until rice is almost done, about 35-40 minutes. Add remaining ingredients and continue as above.
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