Mike's Raid-the-Fridge Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 130.7
- Total Fat: 1.3 g
- Cholesterol: 20.6 mg
- Sodium: 563.9 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 5.9 g
- Protein: 13.7 g
View full nutritional breakdown of Mike's Raid-the-Fridge Soup calories by ingredient
Introduction
This takes a half hour to cook, tops. Flavorful, quasi-Asian style soup with lots of room to develop for your taste. The theory behind the soup is that you can change the recipe every time you make it. Add more vegetables. Change the dark leafy green you add. Make it your own. It's just a quick, delicious soup to experiment with! This takes a half hour to cook, tops. Flavorful, quasi-Asian style soup with lots of room to develop for your taste. The theory behind the soup is that you can change the recipe every time you make it. Add more vegetables. Change the dark leafy green you add. Make it your own. It's just a quick, delicious soup to experiment with!Number of Servings: 8
Ingredients
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11 qt water (lg soup pot)
4 tbsp minced/chopped garlic
1 large yellow or Vidalia onion, finely chopped
4 Chicken Breasts, no skin, cubed or cut in strips
2 cups raw carrots, chopped into pennies
2 cups mushrooms, sliced
1/2 head fresh cabbage, chopped into thin strips
8 cups freshly chopped kale
1 sliced zucchini, skin
6 tbsp thin soy (or to taste)
Spices: Salt, Black Pepper, Cyan Pepper to taste
Directions
Bring a large stock pot of water to boil. For best results, fill 2/3 of the way and add water to cover vegetables later.
Add garlic and chopped onions to water. Let boil for 5 minutes.
Add chicken to water. Let boil 5 minutes. Add half the soy sauce you intend to use.
Add carrots, mushrooms, cabbage to water. Check water level to make sure everything is covered. Bring back to boil if water is added. Let boil for 5 minutes.
Add kale and zucchini slowly. The kale will undoubtedly pack the pot, especially if the cabbage hasn't cooked down. Carefully stir all the kale in and make sure the water covers most of it.
Add remaining soy sauce and spices to taste. Put top on and let boil for 5 minutes.
Makes 8 hearty, dinner sized portions (roughly 8 4-cup servings)
Substitutions:
Collard greens or broccoli rabe for kale
Your preferred soy sauce for thin soy
Additionally, you can add noodles or rice to your soup, though this obviously increases the carbs drastically. Ramen noodles are easy enough--just break 2 packages into the pot. Rice is best added if cooked separately and the soup is ladled over it in individual bowls. I highly recommend jasmine, basmati, and Carolina rice for the job, but anything you like will do!
Experiments are best performed on single sized portion of soup.
Also, if you're skilled in the kitchen, you can cut the prep time by cutting as you go. The soup will wait; don't worry about over-boiling anything until you've got the kale in!
Number of Servings: 8
Recipe submitted by SparkPeople user VSANDBROOK.
Add garlic and chopped onions to water. Let boil for 5 minutes.
Add chicken to water. Let boil 5 minutes. Add half the soy sauce you intend to use.
Add carrots, mushrooms, cabbage to water. Check water level to make sure everything is covered. Bring back to boil if water is added. Let boil for 5 minutes.
Add kale and zucchini slowly. The kale will undoubtedly pack the pot, especially if the cabbage hasn't cooked down. Carefully stir all the kale in and make sure the water covers most of it.
Add remaining soy sauce and spices to taste. Put top on and let boil for 5 minutes.
Makes 8 hearty, dinner sized portions (roughly 8 4-cup servings)
Substitutions:
Collard greens or broccoli rabe for kale
Your preferred soy sauce for thin soy
Additionally, you can add noodles or rice to your soup, though this obviously increases the carbs drastically. Ramen noodles are easy enough--just break 2 packages into the pot. Rice is best added if cooked separately and the soup is ladled over it in individual bowls. I highly recommend jasmine, basmati, and Carolina rice for the job, but anything you like will do!
Experiments are best performed on single sized portion of soup.
Also, if you're skilled in the kitchen, you can cut the prep time by cutting as you go. The soup will wait; don't worry about over-boiling anything until you've got the kale in!
Number of Servings: 8
Recipe submitted by SparkPeople user VSANDBROOK.
Member Ratings For This Recipe
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CHERIE55
-
TERESSAL