Red Cabbage & Rice Soup

I was following a recipe for a Mushroom-Barley soup with cabbage from Fat Free Vegan Kitchen but I was missing ingredients and Nason doesn’t like mushrooms, so I ended up improvising…a lot.  The resulting soup was really good – “one of the best you’ve ever made!” according to Nason.  The red cabbage gives it a nice, deep red color.

INGREDIENTS

– 1/2 C. cooked brown rice
– 4 cups beef stock
– 1 TBSP oil
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 cup potatoes, diced (whatever you’ve got on hand)
freshly ground black pepper, to taste
salt to taste
– 2 teaspoons minced fresh thyme (or 1 tsp. dried)
– 2 tablespoons dry white wine
– 1/2 of a red cabbage, shredded
– 1 teaspoon paprika
– water

PROCESS

1)  Add 1 TBSP oil to a non-stick skillet over medium-high heat.  Add the onion and cook until it softens and begins to brown.
2)  Add the garlic and potatoes and a little salt and pepper, reduce the heat, cover, and cook, stirring regularly, about 3 to 4 minutes.
3)  Add the thyme and white wine and cook until the alcohol cooks off.
4)  Add beef stock, sliced cabbage and paprika.  Bring to a boil, reduce heat, and cover.  Simmer for 30 minutes until the cabbage is tender, adding water gradually if it gets too thick.

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Published in: on February 21, 2010 at 5:01 pm  Leave a Comment  
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Robust Kale Soup

This is my evolving combination of a bunch of different recipes.  It’s easy, hearty, and yummy.  You can make it as spicy as you want depending on the spices you add and what kind of sausage you use (chorizo is going to give it a kick).

INGREDIENTS

– 1 yellow onion, 1/2 diced fine, 1/2 sliced
– 1 tsp Emeril’s Essence (or a mix of thyme, oregano, paprika, garlic powder, pepper, cayenne pepper)
– 1 bay leaf
– 1 package chorizo (or other sausage), sliced
– 1 potato, turnip, parsnip or other root veggie, cubed 1/2″
– 1 bottle beer
– 1 can chick peas or kidney beans
– 4 cups veggie/chicken stock (can also use beef)
– 1 lb. Kale, coarsely chopped
– salt and pepper to taste

PROCESS

1.  Heat a TBSP of butter or veggie oil in a dutch oven on medium high heat.  Add diced onions and cook until soft and fragrant.
2.  Add root vegetables, Emeril’s Essence and bay leaf and stir.
3.  Add chorizo, cook for a few minutes and stir constantly.
4.  Deglaze the pan by pouring in all the beer.  Add stock and kale.  Cover.  Bring to a boil then reduce heat to medium low or low (just at a simmer).  Cook for 20 – 30 minutes and serve.

Note: the longer you cook the soup, the more the flavors blend.  This soup is really tasty the day after as well!

Published in: on February 16, 2010 at 2:36 pm  Leave a Comment  
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