Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 9 cups
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 whole Onion chopped
- 2 stalks Celery chopped
- 4 cloves Garlic pressed
- 1 whole Pepper, red chopped
- 1 cup Carrot chopped
- 1 tablespoon Paprika, sweet
- 3 teaspoons Turmeric
- 1/2 teaspoon Cinnamon
- 1 whole Bay leaf
- hot sauce a little
- 1 can (16 oz) Tomato chopped
- 1 large leaf of chard about 1 and 1/2 cups - can use spinach or other dark leafy gree
- 10 oz frozen green beans (or fresh)
- 5 cups stock or broth (I like vegetable or chicken Better Than Boullion .but watch the
- 1 tablespoon Oil, Olive extra-virgin
- Pepper, black
- Salt
Preparation
1. In large soup pot, put oil, onion, and celery. Cook on low heat for 5-10 minutes to develop more sweetness in the onion.
2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant - another minute or so.
3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.
4. Adjust seasonings.
