Simply Soup

Are you sick of my soup recipes yet? See summer is starting in San Francisco, which means cool and foggy nights so soup works well. I am all about the quick and easy ones and experimenting a bit. Here is one that turned out really tasty. It took a bit longer because I made my own stock, but you could use store bought as well and put it together in under 30 minutes.

Here is all you will need:

8-10 cups of chicken or vegetable stock
(If you make your own follow my Chicken Soup recipe for clear stock)
2 cups of chopped carrots
2 cups of corn (I scored the corn off of corn cobs to get a fresh corn flavor – yummy)
1 cup of peas
Teaspoon of fresh-diced ginger
½ cup of scallions
2 cups of cooked brown rice
2 cups of shredded or cooked chopped chicken breast (you don’t need the chicken if you just want a veggie soup)

Boil the carrots and corn in the stock for about 8-10 minutes and then add the peas and ginger and bring to quick boil.

Now you simply put the bowls together, in each bowl:
Couple table spoons of chicken, a tablespoon of brown rice and then ladle in the broth with the veggies. Top is off with the fresh scallions and pepper/salt to taste.

Serve this one up with some sliced French bread toasted in the oven with Parmesan cheese and garlic salt. I also served some pea pods and hummus on the side.