I love soup. It’s can be a simple or very complex undertaking. The original one pot meal. It feeds many and is great for freezing and meal prep. A quick reheatable nourishing meal. I love getting creative with soups. This has been a winter staple of my family for many years now. It is a super hydrating remineralizing soup loaded with veggies. It is a very forgiving recipe as well. This means that you can substitute or leave out whichever ingredient you like or don’t like or have or don’t have on hand. I’ll list some suggestions for substitutions.
For the onion: use any kind you have like red, yellow, white, leeks cultivated or wild. You could even use green onion but add them at the end as they are a more delicate onion.
For the mushrooms: use any kind. I used dehydrated boletes, this can really add to the flavour profile of the soup. Be creative! Use shiitake, oyster, cremini, chanterelles, etc…
For the tomatoes: I use canned diced tomatoes but one time I didn’t have this and used a jarred tomato sauce. As long as you have the tomato base in there it’s good.
For the cabbage: I commonly use green cabbage for this but alternatives are: kale, red cabbage, brussels sprouts, napa cabbage, collards etc. if it’s a type of cabbage you can use it.
For the beans: this is a great way to use up cooked beans you may have in your fridge. I happen to love black beans and so they are in abundance in my home. You could use any like chick peas, kidney, lima beans even lentils.
For the rice: I use jasmine rice but use your favourite kind. I usually have leftover cooked rice so which ever I have goes in to this soup. Brown or wild rice would do nicely here.
Corn: It’s not a necessity but I like the colour addition it offers, you could use baby corn cobs.
Serving suggestions: With buns or biscuits or tortilla chips
As you can see this is kind of a catch-all soup. You may want to make this on a day that you’re cleaning out the fridge and cupboards. It would do well in a slow-cooker too. Just throw all the ingredients in and cook on high for about 4 hours. If you’ve subbed out any or all of the ingredients you will end up with something completely different from this original recipe and that’s okay. It is my hope that you arrive at a wonderful bowl of nourishment for yourself and your family and it is one that you will return to time and again.
- 1 large onion
- 3 celery stalks
- 3-4 carrots
- 2 tbsp oil (grapeseed)
- 3 cloves garlic, diced fine
- 1 cup mushrooms
- 1 can diced tomatoes
- 1/2 green cabbage
- 1 tbsp thyme
- 1 tbsp oregano
- 1 can black beans (about 2 cups)
- 1 cup cooked rice
- 1 can corn
- salt & pepper to taste
- 1-2 tbsp dulse (optional)
- parsley or cilantro for garnish
- Gather all ingredients, dice the onion, celery, and slice the carrot.
- Heat a large stock pot over medium heat, add the oil then the chopped onion, celery and carrot. Saute for about 5 minutes or until onion is translucent.
- Add the garlic and cook for 2 minutes or until garlic is fragrant. If using fresh mushrooms add them now and cook until soft.
- Add the tomatoes, thyme, oregano and sliced cabbage, (if using dehydrated mushrooms add them now) stir and use enough water to cover the ingredients. Cover and cook for about 15 minutes or until starting to boil and cabbage softens.
- Add the can of black beans (it is not necessary to rinse the beans it will help to thicken the soup base, if you want a thinner base then rinse the beans)
- Add the cooked rice, corn, salt & pepper and dulse if using, stir and place the lid on. Heat for an additional 10 minutes or so.
- Serve immediately, sprinkled with fresh chopped cilantro or parsley if desired.
- Enjoy life in the pink!