Curried Kale Cabbage and Rice Soup

Preparation

This sweet and spicy tasting Curried Kale Cabbage and Rice Soup is a great recipe when you don't want to cook every day. It will make 10-12 servings as a main meal, or twice as many servings as an appetizer. We make it in a large soup pot on the stovetop, but if you want to make a smaller amount, cut the recipe in half. And, most importantly, the leftovers have all the flavor of the originally prepared soup.

We begin by placing both the large soup pot and the rice pot on the stovetop. Put the water in the rice pot, and turn the heat on to bring it to a boil. Place about 2 quarts of water in the soup pot, and turn the heat on to high simmer.

When the water in the rice pot begins to boil, add the rice, cover, lower the heat to simmer, and cook until all the water is absorbed into the rice. When fully cooked, turn off the heat.

Add the crushed tomatoes, tomato paste, and seasonings to the soup pot and mix well.

Wash and clean the veggies, peel the carrots and onions, and shred them in a food processor (we use the small size shred). Add each batch of shredded veggies to the soup pot and mix well. All the veggies should be just covered with the liquid, and only add a little water if necessary.

When the veggies are mostly cooked, add the chick peas and raisins, mix well, and continue simmering until the veggies are cooked to the texture you desire, then add the cooked rice, and simmer for a few more minutes.

Serve and enjoy.

Leftovers can be stored in the covered pot or smaller sized covered containers in the refrigerator for several days.