I haven’t been very creative in the kitchen lately, hence the lack of recent recipe posts. Between a couple of weekends out of town, hurting my back and spending a lot of time getting reacquainted with my couch and general holiday busy-ness, we’ve been resorting to quick thrown-together meals.
We’ve also switched to Bryson Farms for our winter CSA – they are the only farm I know in our area who deliver year round, thanks largely to a combination of green houses and stored root vegetables. Tonight’s dinner was a quick vegetable soup. I didn’t make my own broth this time, instead I used (gasp!) pre-packaged organic broth from the supermarket. Until I A) get better and more practiced at making flavourful broths and stocks and B) acquire a freezer so I have space to store said homemade broths and stocks… alas, sometimes when making a quick week night meal I resort to the pre-packaged stuff. Still, this soup was way tastier than anything you’ll buy. Plus, if you use a couple of purple heirloom carrots like I did, your entire soup will be purple! The rice takes on an especially pretty hue.
1 tbsp butter
4 multi-coloured heirloom carrots, chopped
2 parsnips, chopped
3 stalks celery, chopped
1 medium onion, chopped
2 large cloves garlic, chopped
1 cup uncooked long grain brown rice
1 bay leaf
1 tsp oregano
1 tsp thyme
1 tsp parsley
Pinch or two of cayenne pepper
3 cups vegetable broth
3 cups water
1 can mixed beans, drained and rinsed
Fresh ground Salt & pepper to taste
1. In a large pot heat butter and oil over medium heat. Add carrots, parsnip, celery, onion and garlic. Cook until starting to soften, about 15-20 minutes.
2. Add rice and spices, stir to combine. Add broth and water. Heat to boiling, then reduce heat to low and simmer until rice is cooked, about 30 minutes.
3. Add beans and cook about five minutes.