A Hearty Soup To Cure What Ails You
This year is winding up in a tough way with snow and sickness all around. Seems like everyone I talk to lately has some affliction. It is true in our house too. A nasty cold, cough, sniffley thing is going around. I’m doing well but trying hard to stay out of everyone’s germy way, so that means I’m in the kitchen a lot with my nose over a nice pot of steamy something or other. Today with already an inch and a half of snow on the ground and a husband to cure up before a long midnight shift, I made a stew with some things from the fridge and pantry.
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 of a Johnsonville summer sausage (1/2 cup cubed)
- 1 medium onion
- 1 green bell pepper
- 1 red bell pepper
- 2 ribs of celery
- a handful (2 tablespoons chopped) fresh cilantro
- 1 package of Uncle Ben’s long grain and wild rice, original flavor
- 2 and 1/2 cups water
- 2 swai fillets
- 1 32 oz. carton vegetable stock
- 1 15 oz can of fire roasted diced tomatoes
The first thing I did was heat the oil, dice up the vegetables and sausage, and toss them in a big stock pot. I let the onions get clear then added the spices and cilantro. I let that saute a bit then add the water and wild rice package along with the seasoning packet that comes with it. I put the lid on, put the flame on simmer and let that go about 25 minutes or until the rice absorbed the liquid. The swai fillets were chopped into 1/2 in chunks and tossed in. A good rolling boil was achieved just until the swai was cooked through and all white. This only took about three minutes. I turned down the flame again and added the vegetable stock and tomatoes. This was now let to simmer a few more minutes.
It all came together and was a nice seafood gumbo type soup…warm and soothing. The spice was just enough to open sinuses but not cause a sore throat to become more sore. It was just what the doctor diva ordered this cold snowy day.