September's Soup of the Month
From the Kitchen of Amy Rothenberg ND
This is the soup I have made most often, that my kids ask for the most and that I can make blindfolded with one hand behind my back. Well, that might be overstating it, but suffice it to say, you do not have to be too picky here with the ingredients. I had a friend tell me once that her mother, too, often made soup from an array of ingredients she’d found around the house. They drew the line when one time they found a shoelace in the soup!! Okay, okay, I am not recommending shoelaces or any other non-edibles, but let your imagine wander and let your hands explore the back regions of your fridge and your cupboard, could be some older beets in the bin or a can of corn on the shelf that would also get along with the other fine friends in this soup.
- 1 big onion - diced
- 10 cloves of garlic - smashed
- Olive oil
- 4 carrots - peeled & sliced
- 5 stalks celery - washed & sliced
- A bunch of kale - washed & chopped
- 10 mushroom - washed and sliced
- 1 can garbanzo beans - opened & drained
- 1 can black beans - opened & drained
- 1 can kidney beans - opened & drained
- 1 can tomato paste
- 1 can of chopped tomatoes
- 3 cups water or broth of your choice
- Salt & pepper to taste
- 1 teaspoon sesame oil
- Splash of tamari
Sauté the onions & garlic in the olive oil until clear.
Peel and slice carrots, add to the onions, stir occasionally, do not burn! Add the celery, ditto!
When carrots are softish, add all the beans. Simmer for 15-20 minutes.
Add canned tomatoes & paste, plus 3 cups water or broth.
Season to taste.
Serve with rice or quinoa!