- July 4, 2018 at 3:35 pm #387452
2 tbs olive oil
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, pressed
1 red bell pepper, chopped
1 cup carrot, chopped or chopped pumpkin
1 heaping tbs sweet paprika
3 tsp turmeric
1/2 tsp cinnamon
1 bay leaf
1 tbs hot sauce
15-oz can tomatoes, chopped
5 cups vegetable stock
10-oz green beans, frozen or fresh
1 large leaf chard, cut into thin strips, or spinach or kale
In a large soup pot, simmer oil, onion, and celery.
Cook over low heat for 5 to 10 min to develop more sweetness in the onion.
Add garlic and cook for 1 to 2 min. Turn up the heat to medium and add the peppers and carrots. Cook another 1 to 2 min and add the spices.
Stir and cook until fragrant—another min or so.
Add tomatoes and stock, and simmer for 15 min. Add beans and chard and simmer for another 5 min or until the beans are cooked. Adjust seasonings with salt and pepper as needed.
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