All of the vegetables are happening now, everything was either from my garden or local from the farm market. I had made the chickpeas earlier in the week so I had some in the fridge- another bean would fare well. I had sprouted the rice the day before and cooked it to have it in the house. This recipe would be a great way to use up simple leftovers you may have on hand. Any combination of vegetables would be delicious in this, the addition of sautéed greens versus adding them fresh is a boost of flavor for the soup.
Early Fall Vegetable Soup
1 carrot, sliced on the diagonal
½ onion, medium dice
1 stalk celery, sliced on the diagonal
1 clove garlic, smashed, minced
1 small thin skinned potato, medium dice
1/4t cayenne pepper or ¼ of fresh hot pepper
1/2c chickpeas, cooked
2T extra virgin olive oil
½ ear corn off the cob
2c kale, sautéed or raw
1/2c brown rice, cooked
4c boiling water
2T fresh herbs *optional
Bring 6c of water to a boil- in case you need more.
In a large soup pot, add the olive oil and sauté the onions and garlic until golden and soft. Add the carrots, celery, salt, black and red pepper. Continue to sauté until the veggies turn bright, stirring often. Add the chickpeas, potatoes and the rice, mixing them into the vegetables. Add the boiling water and bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 5 minutes of cooking, add the fresh corn and kale.
Adjust the seasonings before serving.