![]() What started as clean out fridge soup, has become our family favorite. It's healthy, hearty and full of flavor. Serve it with some crusty sour dough and enjoy! Ingredients - 8 cups Vegetable Stock 2 cups Water, if needed 2 tbsp Oil, I use grapeseed oil 1 ¼ Cup Celery, peeled and diced 1 ¼ Cup Carrots, peeled and diced 1 ¼ Cup Sweet Onion, diced 1 tbsp Tomato paste 1 tsp dry thyme 1 tsp dry oregano 2 Cups Potatoes, Yukon or Idaho diced 2 Cups Sweet potatoes, I use Indian variety, they have a firm texture and are not as sweet 2 leeks Thinly sliced and rinsed, white and light green parts only 2 cloves Garlic, finely minced 3 cups Shaved Brussels sprouts 1 bunch Kale, washed and torn into pieces 2 cups Cooked beans, I use Cannellini beans 1 14.5 oz can Roasted diced tomatoes 2 tbsp fresh thyme leaves ¼ to ½ tsp cayenne pepper 2 tbsp Lemon juice Salt and black pepper to taste Directions – On medium heat, add oil, celery, carrots and onions to a large pot. Sauté until onions are translucent. Add 1 tsp of salt, minced garlic and leeks. Cook until leeks are soft. Stir the vegetables around every so often to keep them from burning. Add paste, stir until incorporated. Add dry thyme, oregano and the potatoes. Stir the vegetables around, add the stock at this time. Cover the pot, lower the heat and simmer for 5 minutes. Add the Brussels sprouts, kale, beans, tomatoes, fresh thyme, cayenne pepper, black pepper. If needed, add water and salt to taste. Cover and simmer until potatoes are tender, Finally, add the lemon juice. Cover and let sit for a few hours I find that the soup tastes even better the next day. If I can't plan ahead, I try to make it at least 5 hours prior to serving. Serve with shaved Parmesan and some crusty bread.
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AuthorHome cook who loves to entertain and play with recipes Archives
April 2018
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