Vegetable soup that I decided to prepare today is so easy that I like to think that back in the day women would cook it with everything that could be found in the garden at the time. It’s so easy to make, yet so delicious!
At the time when our home gardens are paying us back for all the hard work that we put into them during the year, I often find asking myself what I should do with all my vegetables. Not all of the same variety is ripe at the same time so I often have a lot of different small quantities of vegetables to use at hand.
This recipe is perfect for days like these, when we get a little bit of these and a little bit of that vegetables from the garden, the store or the farmer’s market and then we realize that we don’t feel like cooking a trillion different small meals, one for each vegetable and instead decide to put it all in the same pot and make this delicious vegetable soup.
The recipe contains ingredients of animal origin but you can find vegan supplements written beside them.
- Large handfull of yellow beans (I’m using Berggold variety)
- 2 carrots
- 1 pepper
- 1 small zucchini
- 3 big chard leaves
- 3 big lacinato (tuscan) kale leaves
- 2 onions
- 2 garlic cloves
- 1 table spoon of pork fat with greaves (vegan: olive oil)
- sour cream (vegan: soaked cashews mixed with lemon, apple vinegar and salt)
Melt the port fat with greaves (or heat up the olive oil) in a large pot.
Add sliced onions. Sauté the onions until they become light yellow/golden.
Add sliced garlic and chopped carrots. Sauté for a minute or two then add three liters (100 oz) of water (water quantity can be larger or smaller, depending on how dense to we want our vegetable soup to be).
While waiting for the water to boil, clean the yellow beans and cut it in half. Cut the pepper and the zucchini. Bring the water to boil then add the beans, pepper, and zucchini. Also add chopped oregano, thyme, and salt, according to taste.
Cook for 10 minutes on medium heat.
After 10 minutes of cooking add chopped lacinato (Tuscan) kale and chard leaves. Cook for another 3 minutes or until the kale leaves become tender (chard will get tender before the kale :)).
Serve hot and decorate with a tablespoon of sour cream (or vegan substitute which can be found in the list of ingredients) and some oregano blossoms.
Cook larger quantity of the soup and freeze it in smaller containers and use it as a healthy, homemade freezer meal. The soup can also be stored in the refrigerator for a whole week.