It’s soup season, y’all! Tis the season for taking out any repressed anger you may be carrying on chopping vegetables, ripping kale into shreds and throwing it all into a hot pot of onions and garlic. As long as you’re being productive, you’re golden. I apologize for the below photo. There’s just no way to make boiled kale look sexy and I’m really sorry about that.
This is not your dainty chicken and stars soup, it’s heavy duty and the starch from the potatoes turns it kind of stew-like overnight. This recipe will leave you with at least 4 lunches or dinners worth of leftovers, which is perfect for the work week. I used my Dutch oven for this operation, but a large stock pot will do the job!
You will need:
- 1 tablespoon of olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 5 red potatoes, chopped
- 3 cups of chopped leafy greens, stems removed. I used a mix of mustard and collard greens, spinach, and purple kale
- 2 15-oz cans of garbanzo beans, drained
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon red pepper flakes
- 6 cups vegetable stock
- 1 tablespoon apple cider vinegar
- S & P to taste
What you’ll need to do:
- Heat the olive oil in your pot, then add onions and garlic. Cook until soft and translucent.
- Add the rest of your vegetables (excluding the greens), mix with the onion/garlic mixture and cook for several minutes.
- Add broth, greens and spices. Bring to a boil, cover and let simmer for about 30 minutes, or until the potatoes and carrots are thoroughly cooked.
- Add apple cider vinegar, salt and pepper, let simmer for several more minutes, and serve!