Vegetable Soup


So there are a few options to enhance the flavor of the soup. You can...
1. Make it in advance and let the flavors meld together
2. Use Swanson's chicken broth
3. Throw in a Parmesan rind
2 yellow onions, chopped
6 cloves of garlic, minced
2-4 medium carrots, chopped
1-2 T Italian seasoning, I used Trader Joe's Pasta dried seasoning which is a blend of onion, garlic, basil, lemon peel, fennel, oregano, black pepper, ginger and thyme)

1 medium bell pepper, chopped
14 oz. of washed, chopped collard greens or kale
1 15 oz. can of corn
1 15 oz. can of beans (kidney, garbanzo, cannelloni, or whatever you like really...)

2 15 oz. cans of broth (chicken or vegetable, I used Swanson's low sodium, no msg)

Heat oil in pan until it reaches the smoking point. Add the onions and cook until softened and fragrant, then add the garlic and carrots. Cook until slightly soft and add the seasoning of your choice.

While on the stove, you can prepare the other vegetables and drained the canned corn and beans. Add the bell pepper and collard greens and cook until greens have shrunken down and are a deep green color.

Add the broth and cook on medium high until boiling, then turn down the heat and simmer for at least 15 minutes or till serving. Feel free to add water or salt to adjust to taste.

Serve with parmesan cheese and crusty bread if you'd like.

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