- February 17, 2015 at 11:47 pm #352759mosParticipant
This is a wee bit different from my other recipe, hence the title.
Rainbow Soup II
1 medium onion, diced
2 large stalks celery, sliced
4 cloves garlic, pressed
1 medium red bell pepper, diced
1 cup chopped carrot
1 heaping tbs sweet paprika
3 tsp turmeric
1/2 tsp cinammon
1 bay leaf
a little hot sauce
15-oz can tomatoes, chopped
1 large leaf of chard, about 1 and 1/2 cups – can use spinach or other dark leafy green such as kale – cut into thin strips
10-oz frozen green beans
salt and pepper
5 cups stock or broth
1 tbs olive oil
In a large soup pot, put oil, onion, and celery.
Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.
Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices.
Stir and cook until fragrant — another minute or so.
Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked. (If adding cooked cubed meat such as chicken or turkey, add at this time.)
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