I started with this recipe as the base:
and doctored it cause that's what I do (and... the store was out of kale) and holycrapamazing and I'm SURE the original recipe is great, too.
2 nice, big leeks, chopped up
3 garlic cloves, minced
2 green bell peppers, chopped
1 package of chopped mushrooms (if you like them)
1.5 - 2 lbs leafy green vegetables such as kale, mustard greens, swiss chard, spinach (or you can do a mix, which is what I did), stems removed and chopped coarsely
2 cans of chickpeas or other white beans (you can use 15 or 19 oz cans, depending on how bean-y you want it!)
8 cups of your favorite vegetable (or other) broth
2 x 28-ounce cans plum tomatoes including the juice, chopped
6-ounce can tomato paste
1 teaspoon chili powder (more if you want it spicy)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon sugar
1 bay leaf
- In a bigass pot, sauté the leeks and garlic with a splash of the vegetable broth over medium-high until the leeks are tender.
- Add the green pepper and optional mushrooms and sauté another 10 minutes, stirring occasionally.
- Add the beans, rest of the broth, leafy greens, tomatoes AND the tomato juice, the tomato paste, and all of the spices. Mix well and stir everything together.
- Bring to a boil and continue simmering the soup, uncovered, for an hour. Give it a good stir every 10 minutes or so.
Look, you EVEN GET A PICTURE.
|And I didn't even add Insta-Crap defects!|
Side note, is it weird that handling those canned whole tomatoes reminds me of what it might be like to handle a human heart? Eeewww.