1 large sweet onion
4 large carrots
6 ribs celery
4 cloves garlic
6 small red potatoes
2 cans diced tomatoes
1 c. assorted beans (dried beans that have been soaked over night)
5 medium parsnips
1 head green cabbage
2 bay leaves
1 c. brown rice
1 Tbs. Fennel Seed
1 tsp. red pepper flakes
salt and pepper to taste
1/2 Tbs. Cumin
1 Tbs. Dried Oregano
1/2 Tbs. Dried Basil
3 Tbs. Olive oil
4 Qt. Organic Vegetable Stock
1. Chop up carrots, onions and celery.
2. Add Olive Oil to large 8 Qt. Stock pot. Add chopped carrot, onion, celery, salt and pepper and cook until softened, (about 10 minutes).
3. Add 2 cans diced tomatoes, spices and seasonings.
4. Mince garlic cloves and add to soup.
5. Add vegetable stock and simmer for another 10 minutes.
6. Add remaining vegetables and beans and dried rice. Cook soup on medium heat, uncovered for at least 5-6 hours.
Add water or additional veggie stock as water evaporates throughout the day. After a good 6 hours of cooking the soup should thicken to almost a stew consistency.
**If you have the time, homemade veggie stock can be made the night before. I use carrots, celery, onions, garlic, bay leaves, pepper corns, a bundle of fresh oregano and thyme, anise seeds and cabbage for mine. Any root vegetables will work when making homemade stock. The secret is to have a BIG pot–Fill with water, veggies and seasoning, bring to a boil and then simmer for 6-8 hours. Strain the broth out and store in the fridge over night.