As the ambient temperature begins to drop more consistently, and the air feels more wintry by the day, we figured it was the perfect time to share a soup recipe! For this particular soup, we found some leftover bones that we’d been saving in our freezer from when we made Rabbit Legs with Honey Balsamic Carrot Greens and Bacon Wrapped Wild Rice Rabbit Medallions. Knowing we were going to build a stock out of rabbit bones, we had to figure out what other flavours to build around…We went with Red Rice that we picked up in the bulk section of a small grocery store in New Hampshire on our mini vacation in October and added in some sauteed green beans for a bit of a distinct earthy flavour as well.
We served our soup with a fresh piece of homemade sourdough bread, but this would also go well with your favourite soup crackers or even a side of cornbread!
Time: 3 Hours
- Rabbit Bones. We saved ours from our Bacon Wrapped Wild Rice Rabbit Medallions Recipe
- Celery Stalks
- Bay Leaves
- Black Pepper
- Red Rice (although long grain wild rice will work too)
- Green Beans
- Place your rabbit bones (with any attached meat) into a large pot, and add in your celery, carrots, bay leaves, parsley, salt, and black pepper. Fill with water, and simmer for about 1.5-2 hours with the lid on.
- As you near the end of your simmer time, prep your other soup ingredients.
- Cook your rice. Bring 3 parts water to a boil, and then add 1 part rice. We used 1.5 cups water and 1/2 cup rice for our soup. Cover, and allow to simmer for about 20 minutes.
- Clean and chop your green beans. Then, melt some butter in a pan, and sautee until they begin to brown.
- When your stock simmer is done, strain out all of your bones and vegetables. Then, pick any remaining meat off the bones, and set aside.
- Pour your strained stock back into your soup pot, and add in your meat, rice, and green beans.
- Bring back to a simmer, and add any additional salt as needed.
- Plate, devour, and enjoy!