RECIPES
RECIPES
Saskatchewan Soup
What better name for a soup filled with hearty Saskatchewan ingredients – chickpeas, wild rice, lentils and garden vegetables! Enjoy with fresh whole grain bread. Serves 6 to 8 generously 19 oz (540 ml) diced tomatoes ½ c (125 ml) washed wild rice ½ cup (125 ml) small whole red lentils (do not use split red lentils)* 19 oz (540 ml) cooked chickpeas, well rinsed 1 large onion, diced (about 1 ½ (375 ml)) 1 bay leaf 1 tsp (5 ml) dried summer savoury leaves, lightly crushed 16 cups (4 L) chicken beef, or vegetable stock 1 cup (250 ml) frozen peas 1 cup (250 ml) frozen corn niblets 1 cup (250 ml) cut-up cooked spaghetti noodles, cut into 2” lengths** 3 tbsp (45 ml) finely sliced fresh basil leaves salt and pepper, to taste In a large stockpot, combine the diced tomatoes, wild rice, whole lentils, cooked chickpeas, diced onion, bay leaf, dried summer savoury leaves, and stock. Bring to a boil. Reduce heat and simmer, uncovered for 2 hours. About 30 minutes before serving, add the frozen peas, frozen corn, and cooked spaghetti. Stir and continue to simmer soup. Just before serving, stir in the fresh basil. Taste and add salt and pepper, to taste. * large whole green or brown lentils can also be used, although the texture of the soup is more appealing with the small whole red lentils, which are sometimes called beluga lentils. ** uncooked noodles can also be added. Break the strands into 2” lengths and measure out ½ (125 ml) cup. Add to the soup 1 hour before serving.