Quite a dish, salty, kinda sweet, earthy, crunchy, a bit of everything.


  1. Soup ingredients
  2. 1 pound bok choy
  3. 1 pound common mushrooms
  4. 15 ounces chickpea
  5. 1 pound potatoes
  6. 2 cups chopped carrots
  7. 1 large onion diced
  8. Rice
  9. 2 cups cooked unsalted rice
  10. 2 tablespoons extra virgin olive oil
  11. To taste seasoned salt
  12. Spices
  13. To taste salt
  14. To taste ground black pepper
  15. 1 teaspoon granulated garlic
  16. 1 teaspoons ground ginger
  17. Broth
  18. 1-1/2 quarts V-8 original vegetable drink
  19. Oil
  20. 1-1/2 tablespoons peanut/or neutral tasting oil
  21. 1 teaspoon sesame seed oil
  22. Cheese and other options
  23. To taste grated parmigiano reggiano cheese
  24. To taste red pepper flakes
  25. To taste red wine vinegar
  26. Late in the game
  27. 1 cup sliced pickled okra see my recipe


  1. Wash and peel the vegetables except the potato. Cut the potatoes into slices. I had one huge potato, so I cut it into fourths. Then sliced.

  2. Cut the Carrots into 1 inch cuts. Slice the mushrooms. Chop the bok choy.

  3. Dice the onion. Heat the oils, sauté the onion and mushrooms in the oils.

  4. When the onions are translucent add the rest of the vegetables.

  5. Spray nonstick spray in a pan and add the rice. Heat not stirring till rice turns crunchy. Then break it up and turn in pan, to get the other side crunchy. If you can turn the whole thing at once then do so. Then you can break it up to fit in bottom of bowl latter.

  6. When the vegetables are Sauteed for 7-8 minutes add V-8 juice. Add seasonings to taste for the soup. Cook for 30 minutes. After 15 minutes of cooking add the okra.

  7. Serve. Add rice to a bowl and add soup to the top. Top off with some grated cheese. I hope you enjoy!

  8. Note: remember how much salt you add, especially if you want to add cheese. This soup is relying on texture and layering of flavors. The okra will be filled with vinegar brine, which vinegar counter acts too much salt.

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