This soup is awesome. It has some bold flavors, great texture, and it is so filling! I ate it 4 days in a row and I didn't even care. I added both the baby spinach and baby kale. This is a must try soup for the winter!
This food blog post is different than all my others because this time I had a professional photographer following me as I cooked! Lucie and I had such a fun afternoon, and the soup turned out delicious.
I love making soups. Soups are usually easy to make and are a nice low calorie option to keep you warm during the cold winter months!
This soup does not look great, but it tastes great. I put this soup together myself, so no recipe followed. You can tweak the measurements if you feel necessary. This recipe makes a lot of soup. So cut in half if you wish to make a smaller batch! As I was writing this blog I realized that I need to do a better job at recording my measurements for people who like to cook with measured amounts of seasonings and such, which hmm is probably most people. Sorry I'll do a better job next time!
- half head of white cabbage (fist time I used it in a soup and I love it!)
- 3 carrot sticks
- 3 stalks of celery
- 1/2 onion (I left this out, but you can add!)
- Kale- 5 leafs? I am not really sure but that sounds about right. You can use more or less.
- White beans (I used raw white kidney beans and then cooked them myself, you can grab a can if you wish)
- 1cup of basmati rice (you can use regular brown rice, or you can totally leave this out)
- 6 cups chicken or veggy broth (for soup) I know so MUCH. you can add half water half stalk.
- garlic, minced about 2 tbs
- salt to taste (don't be afraid to add it. Mine did not have enough)
- pepper to taste
- EVOO- 2tbs, add more if needed
- dried thyme to taste. I added a lot. It was so good. Don't be afraid
- Cumin (if you wish)
- First I dealt with the raw beans. I brought 1 cup of white kidney beans to a boil took it off the heat and let it sit for an hour as I was prepping the soup. This allows the beans to soften a bit.
- dice the carrots, celery, and onion
- Slice the cabbage in little strips, you do not need to make the strips small but try to not have them too thick.
- In a pot add some EVOO and mix in some garlic, let is sizzle a little then add in diced onions, cabbage, carrots and celery. Mix for about 4-5 minutes on medium heat. You will slowly see all of your veggies shrink. Mostly the cabbage.
- Add in your 6 cups of broth,white beans and kale. Mix and then let it sit uncovered until it comes to a boil.
- Lower heat to "Low" and let it cook for (SHOOT I didnt time it but this is an estimate) about 45minutes-1hour. Mix every 20 minutes. You should test and just feel it out. When veggies seem cooked, you are done! Take off heat and enjoy.
- **As your soup is cooking, make your brown rice. Then mix into soup at the very end. This is optional. I did it and find the soup more filling.