Recipe by Heirloom Tomato
This soup was inspired by vegetables on hand in my crisper drawer. I had a few beet greens - not enough to make a dish by themselves - but I combined them with some other veggies to make a light but filling soup. The garbanzo beans were added for protein and heartiness and I loved them with the other vegetables. Please let me know how you like it.
- 1⁄2 large onion, roughly chopped
- 1⁄2 green pepper, cut in 1-inch squares
- 1⁄2 red pepper, cut in 1-inch squares
- 1⁄2-1 cup celery, sliced
- 2 medium carrots, peeled and sliced on the diagonal
- 4 red potatoes, halved then sliced
- 1⁄2 head cauliflower, separated into florets
- 1 cup beet leaf, sliced into 2-inch square pieces (or Swiss chard)
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 tablespoon peanut oil (olive oil would be fine)
- 2 teaspoons curry powder
- 1 quart chicken stock or 1 quart vegetable stock
- garlic salt
Directions See How It's Made
- Gently saute all the fresh vegetables in the oil for about five minutes.
- Then add the curry powder and saute another minute or two.
- Add the chicken stock and garbanzo beans and bring to a simmer.
- Simmer covered for 10 to 15 minutes or just until vegetables are tender to your liking (test by piercing with a fork).
- Add a little garlic salt to taste.