My Healthy Wealthy

(a big batch that can stay a week in the fridge)


1 cup cooked brown or black rice or faro

1 cup uncooked, chopped chicken or red meat  (optional)

2 cups diced onion (approximately 1 medium onion)

1 cup celery (including leaves) diced (approximately 2 long stalks)

1 medium cabbage, chopped

2 cups butternut, chopped

2 cups carrots, shredded

2 cups Kale or spinach, chopped

1 ½ cups cooked or 1 can garbanzo beans (rinsed & drained)

2 liters water or vegetable broth

3 tbsp cilantro and parley (optional)

2 Tbsp olive oil

*1 tsp tumeric

*1 tsp paprika

*1 tsp fresh ginger, chopped

1 tsp oregano

1 tsp ground black pepper and 1 tsp sea salt (or to taste)

A handful of roasted cherry tomatoes (optional)

Method / Directions:

Heat the oil in a soup pot over low heat.  Add diced onions and sauté 5 – 7 minutes, stirring until tender and starting to brown. Add the *spices and celery and sauté for an additional 3 minutes. Add the butternut and carotts and continue to cook for 5 minutes. Add the vegetable stock or water, cooked beans.  Bring to a simmer and add sea salt and ground pepper. Simmer for 30 minutes and add in the kale/spinach. They should be tender when pressed gently. After 5 mins when the kale is cooked, add the cooked rice, cilantro and parsley. Taste and adjust the seasoning with sea salt & pepper to your liking.

Top with the roasted cherry tomatoes