Based on this recipe from The Wednesday Chef.
Calorie estimate for the batch: 2400
Ingredients
- 4 T olive oil
- 2 large baking potatoes, 1/3 inch dice
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 carrots, sliced thin
- 2 stalks celery, sliced thin (or 1 green bell pepper, diced)
- 2-3 T tomato paste
- 10 C chicken broth
- parmigiano rind
- 1 C long grain rice
- 2 bay leaves
- salt
- 1 T black pepper
- 1/2 cup fresh basil/parsley (or 1 T dried)
- dash of red pepper flakes (optional)
Preparation
- Rinse potatoes really well. If you’re making this for company, peel the potatoes. Otherwise, leave the skins on–they taste good, but they will fall off the potatoes and just kinda be conspicuous in the soup.
- In a deep soup pot, heat olive oil over medium-high heat until it shimmers. Add in diced potatoes. Cook for 5-8 minutes. Try to brown some of the potatoes a bit and get them all started.
- Add in the onion, garlic, carrot, and celery (or bell pepper). Stir together and cook for a few more minutes.
- Add in tomato paste. Stir around until a bit of red coats all the veggies.
- Add in 10 C of chicken broth (or, 10 C of water and enough Better Than Bouillon to make the broth). Add in the bay leaves and black pepper and bring to a boil.
- Turn the boil to a simmer. Leave the lid off the pot so things stew down a bit.
- You don’t have to stand their stirring, but give it a good stir every so often. The potatoes will break down and thicken the soup.
- Add the rice in whenever you need to so it cooks through when the dish is ready. For wild long grain, about 40 minutes before the cooking is done. Add dried herbs at this time if you’re using them.
- The total simmering time should be 60 minutes or so. If it starts to get too thick, put the lid on.
- When finished, add fresh herbs and salt to taste. Fish out the bay leaves too of course.
This dish will go well with a little pepperoni in the mix too if you want. Maybe a small salad along side and you’ve got a filling, tasty dinner.
The Lazy Man's Dilemma 