It’s the time of the year where a hot bowl of soup is good for any meal. We are embracing a very cold winter according to the weather forecast.
In the South Arm Kitchen, a group of seniors made a big pot of Hearty Vegetable Soup. We made so much that there were plenty of leftovers to take home.
While one group was making the soup, the rest were busy making brownies for the South Arm Christmas Fair fund raising for the Richmond Food Bank.The South Arm Cooking Club for seniors made brownies for last year’s fund raising too and managed to raise $681 for the Richmond Food Bank as reported in this post.
The brownies are very rich and chocolatey. You can find the recipe in this post except that we added 2/3 cup of chopped walnuts this year.
- 3 cans of vegetable broth (we used chicken broth instead)
- 1/2 teaspoon dried basil leaves, crushed
- 2 cups shredded cabbage
- 2 cups zucchini, cubed
- 2 cups fresh or frozen green beans, cut into 1 inch length
- 1 1/2 cups cubed carrots (about 3 carrots)
- 1 cup diced celery
- 1/4 cup uncooked long grain rice, wash and rinse
Source: unknown; makes 8 servings
In a large saucepan or pot, mix broth, basil, cabbage, zucchini, green beans, carrots and celery.
Over medium heat, bring to a boil. Stir in the rice. Reduce heat to low. Cover and cook for 20 minutes or until the rice is cooked.
The Hearty Vegetable Soup is great for a light lunch. It’s fast and easy to make and is definitely filling and nutritious.
We also got to taste the gooey brownies for dessert. I can have this brownies any time. A small piece will satisfy your craving for sweets as this brownies is very rich.