1 bag frozen onions (12 oz), or 2 onions
2 pounds carrots
1 bunch celery
1 bag frozen green beans (16 oz)
1 bag shredded cabbage for coleslaw, or 1/2–1 head cabbage, chopped fine
3 c zucchini, sliced or shredded
1/4 cup minced garlic
1 gallon water
2 cans coconut milk
3/4 cup brown rice
1/4 cup soup base (half vegetable, half mushroom)
2 tablespoons fish sauce
1 teaspoon ground ginger
1–2 tablespoons red curry paste, or more to taste
salt to taste
Get out a huge pot that can hold 2–3 gallons. Sauté onions, carrots, and
celery in a little olive oil or water. Add remaining ingredients. Let
simmer 60 minutes. Adjust seasonings to taste.
Serves a ton.
Total time: 90 minutes.
Original recipe source
