This Farmer’s Soup will be the envy of your work mates!

8 months ago

farmer's soup


Do you have also have that dilemma wherein you want to eat something healthy but at the same time, you still need to bring food to work? Fret not. We suggest cooking this wonderful Farmer’s Soup made with ingredients that are easily available in any wet market or grocery. This filling and heartwarming meal is best brought in a tight-lid container though to avoid any spillage. Just pop it in the office microwave oven and have something soothing and healthy that’s made at home.


Farmer’s Soup
Makes 2-4 servings


3 liters Chicken stock, divided 

½ Skinless, boneless whole chicken breasts

1-2 White onions, finely chopped

2 Tbsps Olive oil

2 Carrots, peeled, cut into large dice

2 Large zucchini, cut into large dice

¼ kilo Green beans, cut into 1-inch segments

2 Small eggplants, cut into large dice

½ Small head green cabbage, shredded

125g Fresh white button mushrooms, thinly sliced

3 cloves Garlic, minced

2 Tomatoes, seeded, then finely chopped

¼ cup Fresh basil, finely chopped

½ cup Brown rice

1 can Cannellini beans or white beans, rinsed and drained

Basil pesto (optional)

Salt and pepper to season

  1. In a large saucepan over medium heat, bring 6 cups of the stock to a simmer. Add the chicken breasts and simmer until just tender and no trace of pink remains, about 8-10 minutes. Remove from the heat and let the chicken cool in the liquid. Transfer the chicken to a cutting board and cut into 1-inch cubes. Set aside. Strain and reserve the stock.
  2. In a large pot over medium heat, warm the oil. Add the onions and sauté, stirring occasionally, until slightly softened, about 3-5 minutes. Add the carrots, zucchini, green beans, and eggplant, and sauté until slightly softened, 5-10 minutes.
  3. Add the cabbage and sauté until it softened, about two minutes. Add the mushrooms and sauté until softened, another 2 minutes. Add the garlic and sauté for a minute.
  4. Finally, add the tomatoes, the reserved stock, plus the remaining six cups of stock, and the basil. Add the brown rice. Raise the heat to medium-high and bring to a boil. Reduce the heat to medium and cook until the vegetables are tender, about 15 more minutes.
  5. Add the cannellini beans and cook for 8-10 minutes. Stir in the cooked chicken and heat through. Season to taste with salt and pepper.
  6. Ladle the soup into containers and swirl a tablespoon of pesto into each. Allow to cool before covering, and reheat before serving.


Recipe by Migs Borja-Yambao
Photographed by Mark Jacob 


A bowl of soup does more wonders than warm up your senses

Sayote Soup with Red Rice and Malunggay

Rustic Italian Potato Soup

Senate Bean Soup


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