It's been awhile since I have posted any new recipes. Somehow, Fall became a very busy time for me, and thus the lack of new posts.
Thank you to Maureen for letting me know you are still reading my posts and interested in more recipes.
The following is another lovely soup recipe created by my husband, Stephe. Thanks Honey!
Ingredients:
4 scallions, chopped
1 cup kale, chopped
2 medium zucchini, cut into 1/4" cubes
1 cup frozen whole kernel corn
8 oz. chopped okra
1/2 cup brown rice
16 cups water
4 Tbsp tomato paste
3 Tbsp Better than Bouillion vegetable soup base
2 Tbsp (heaping) dried basil
1 Tbsp lemon pepper
3 Tbsp flour
To prepare:
In a large stock pot, combine all of the above ingredients, except the flour. Bring to a boil. Then gradually whisk in the flour.
Lower to temperature and continue to cook at a very low boil, until the rice is soft. Approximately 30-40 minutes.
That's it. The beauty of making soup is that it just sort of cooks itself. Not much fussing involved.
Enjoy!
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