String Beans & More Summer Soup

Ingredients (Preferably all organic)P1020774

• ¾ cup chopped red onion

• 3 cloves chopped fresh garlic

• about 5 cups of string (green) beans

• about 2 cups of coarsely shredded kale leaves

leaves (hard spines removed)

• about ½ cup chopped fennel bulb (optional)

• 1 large or 2 medium carrots—cut into 1” chunks

• ½ cup chopped fresh parsley (or 2 table spoons of dry parsley)

• ¼ cup chopped fresh basil (or 1 tablespoon dry basil)

• 1 teaspoon Worcestershire sauce

  ½ teaspoon sweet red paprika

• a pinch of cayenne pepper

• a pinch of turmeric

• a pinch of powdered ginger

• 1 cup of vegetable broth

• 1/3 cup of extra virgin olive oil

• bottled spring water (quantity to be determined by the ratio of liquid to solid ingredients preferred)

• 1 cup of plain goat yogurt

• 2 whole fresh eggs

• ¼ teaspoon pink salt

• 2 tablespoons Apple Cider Vinegar

• 1-tablespoon honey

Cooking Directions

  1. In a big soup pot, combine the olive oil with the chopped onion & sauté on very low heat, until the onion turns glassy or translucent.
  2. Add the chopped garlic & continue sautéing for about 3 seconds.
  3. Add the string beans & other vegetables
  4. With a long spoon, mix ingredients well until they are coated with the olive oil & blended with the onion & garlic—sauté for 2-3 seconds
  5. Add vegetable broth & mix well
  6. Add Worcestershire sauce & mix well
  7. Add spring water, mix well
  8. Mix the dry herbs & spices in a small plate or bowl & spread the mixture as evenly as possible over the pot contents; mix it in well, cover the pot & turn up the heat until liquid boils, then turn heat down & simmer for 30-40 minutes (adjust time to preferred consistency of vegetables—i.e. softer or crunchier)
  9. From time to time, stir the soup & check consistency of vegetables
  10. When all the vegetables are cooked to the consistency you prefer, remove pot from burner, uncover it & let it cool for 2-3 minutes

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