Friday, February 24, 2012

Greens and Tomato Soup: It has a flavor.

I've eaten made my fair share of bland, boring soups, and this is definitely not one of those!
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

  1. In a bigass pot, sauté the leeks and garlic with a splash of the vegetable broth over medium-high until the leeks are tender.
  2. Add the green pepper and optional mushrooms and sauté another 10 minutes, stirring occasionally.
  3. 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.
  4. Bring to a boil and continue simmering the soup, uncovered, for an hour. Give it a good stir every 10 minutes or so.

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.