Eat the Rainbow Soup

So many vegetables, so little time! I often find some vegetables in my refrigerator that I had good intentions to use, but failed, leaving them to be fast approaching a science project. Of late, I've gotten better with looking through all our veggies and have had fewer science projects and the results have been some amazing soups!

​One of Tom's favorites soups is vegetable and this recipe is especially healthy!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 large stalks celery, chopped
• 4 cloves garlic, pressed
• 1 medium  red bell pepper, chopped
• 1 cup chopped carrot, or chopped pumpkin
• 1 heaping tablespoon sweet paprika
• 3 teaspoons  turmeric
• 1/2 teaspoon cinnamon
• 1 bay leaf
• 1 tablespoon hot sauce
• 15-ounce can tomatoes, chopped
• 5 cups vegetable stock
• 10 ounces frozen or fresh green beans
• 1 large leaf of chard, spinach, or kale, cut into thin strips

Directions:

1. In a large soup pot, simmer oil, onion, and celery. Cook over low heat for 5 to 10 minutes to develop more sweetness in the onion.
2. Add garlic and cook for 1 to 2 minutes. Turn up the heat to medium and add the peppers and carrots. Cook another 1 to 2 minutes and add the spices. Stir and cook until fragrant—another minute or so.
3. Add tomatoes and stock, and simmer for 15 minutes. Add beans and chard and simmer for another 5 minutes or until the beans are cooked.
4. Adjust seasonings with salt and pepper as needed.

Note: To ‘beef’ up the broth, I sometimes add Better Than Bouillon beef flavor. My husband loves the extra flavor.

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