Or stew. Or soupy stew. In any case, this is a good, nourishing dish. Serve with bread and cheese. Add some cooked chicken or cooked, drained beans at the end for a more substantial soup, or stew, or…

2 T vegetable oil
2 c diced carrots
2 c shredded green cabbage
1 c finely chopped onion
6 c broth
1/4 c tomato paste
1 apple, peeled, cored, cut into 1/2-inch chunks
1/3 c long-grain brown rice
salt and pepper, to taste
1/2 c dark raisins
1/2 c whole raw cashews

1. Heat the oil in a Dutch oven or soup pot over medium heat. Add the carrots, cabbage and onion; cook, stirring occasionally, until the carrots are tender, about 10 minutes.

2. Whisk together some of the broth and the tomato paste; add to the pot along with the rest of the broth. Increase the heat to high and bring to a boil. Stir in the apple and rice, along with some salt and pepper. Reduce the heat; cover and simmer until the rice is tender but firm, about 35 minutes.

3. Stir in the raisins and cashews. Cover and cook, stirring a couple of times, another 10 minutes. Taste for seasonings, and serve.