Hearty Chicken Soup

vegetable 'scraps'

3/4 lg. green-orange pepper

2 carrots

3 stalks celery

1 med. onion

1/2c wild rice blend

4 peeled San Marzano tomatoes

~ To peel: drop them into rapidly boiling water for 10-15 seconds. Immediately, scoop them out with a large slotted spoon and into a container of ice water. Stir them gently, then leave to chill 10 minutes, then peel, quarter and chop.

Greens - thinly sliced:

kohlrabi greens

celery greens

green onion tops

2-3T chicken Better Than Bouillon

1-2T Penzey's Maharajah curry powder

8oz. roasted chicken cut in bite size pieces

Today my vegetable scraps were cabbage cores and odd onion pieces from making coleslaw yesterday, that I chopped fine.

The rest of the vegetables were chopped or sliced into a 3 quart pot with 2c of yesterdays coleslaw (from the top of the bowl to avoid the dressing) and 2T EVOO. Sauté these and the kohlrabi greens, which need more cooking than the other two, until sizzling. Add the rice, then add about 1c fresh cold water from a pitcher of 6 cups. Bring this to a strong bubble then reduce to a simmer, cover and let cook a half hour.

Add the tomatoes, the onion tops and celery greens, the rest of the water, soup base and curry powder. Simmer another half hour, stir in the chicken, cover and let stand another 10 minutes before serving. . .Lin