Anita’s Hodgepodge Curry Soup is a classic, wonderfully flavorful basic soup … with whatever vegetables you want to use up thrown in. Plus green chiles, of course!
Do you ever just want a fabulous soup where you can throw in all the vegetables and leftovers you really need to use up? I concocted this from various ingredients that I just needed to use up – canned and packaged foods hitting their expiration date and vegetables that were about to go over the hill. It turned out great!
I had a can of chicken noodle soup expiring, a package of Bob’s Red Mill Vegi Soup Mix that had been in the cabinet at least 2 years, and yams and red bell peppers that were past their prime. This turned out to be a soup that I’ll make (with infinite variations) time and time again.
- Basic soup:
- 1 cup Bob's Red Mill Vegi Soup Mix
- (ie, ¼ c yellow split peas, ¼ c green split peas, ¼ c lentils, ¼ cup small pasta)
- 4 cups water
- 1 can chicken noodle soup
- 2 tbsp chicken bouillon
- 1 can coconut milk (I used full fat, which makes it richer)
- 2 tsp curry powder
- ¼ tsp garlic powder
- 1 skinless boneless chicken breast
- Optional veggies:
- 1½ cup diced yam
- 1½ cup diced red bell pepper
- ½ cup diced green chiles
- ** Other suggested veggies: carrots, celery, onions, cabbage, green beans, turnips, brussels sprouts, squash, pumpkin, whatever
- Put the Bob's Red Mill Vegi Soup Mix in a crockpot with 4 cups of water. Add any vegetables that take a long time to cook (yams, potatoes, carrots, etc). Cook on high heat for 2 to 3 hours. Test to make sure they are soft enough to eat. (When lentils and peas are too old, they will stay hard no matter how long you cook them)
- Add remaining ingredients and cook on low for another hour.
- Remove chicken breast. Let cool enough to handle (about 5 minutes) and dice. Dump back into the crockpot.
- Cook on low for another half hour. Adjust seasonings (salt, pepper, more curry powder, more chicken bouillon, etc.) as desired.
- Serve & enjoy!
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