Eatwell Farmhouse Kitchen
I love soups even in the summer. In Germany one of my aunts would make me soup for lunch everyday. They are a great way to use a lot of vegetables, almost always taste better leftover, and seldom require much time. You can even put it all together and let it slow cook in a crockpot. So this isn’t really a recipe per se and certainly nothing set in stone. Add to it as you see fit. I am keeping this on the lighter side, but you can make it a heartier fare by adding beans, lentils leftover chicken or beef, rice or noodles. I typically keep my noodles out of the soup pot itself and add them (pre-warmed a bit) to the bowl as I am serving. I hate mushy noodles.
4 to 6 stalks of Celery, trim ends, dice fairly small
1 Onion, diced
1 to 2 cloves Garlic, minced
2 to 3 TB Butter or good Olive Oil, or a combo of the two is even better
1 bunch Kale, bottom of stem trimmed off, stems chopped finely, leaves chopped fairly small
1 bunch Mustard, bottom of stem trimmed off, stems chopped finely, leaves chopped fairly small
3 (more or less) Roma Tomatoes, core removed and diced
1 Qt Eatwell Chicken Stock or 1 Qt good Veg Stock
1 Qt Water
Salt and freshly ground Pepper to taste
In a heavy bottomed pot heat the butter/oil over medium temp. Add the onions and cook until they start to soften, then add the celery. Cook, stirring occasionally about 3 to 5 minutes, then add the garlic. Give it a good stir to mix the garlic in with the onions and celery. Don’t let the garlic color. Add the chopped tomatoes, stir and let them cook at least 5 minutes. Add all of the greens, cook until wilted then add the stock and water. Salt and pepper, taste, adjust. Cover with a lid and simmer for 20 minutes. Taste again, and adjust for salt and pepper. If you are adding cooked beans do that when you add the water and stock. Cooked meats or any of the other suggested ingredients you can add later or warm separately and just add to the bowl.