Aspehn's Bountiful Veggie Soup

2 yellow onions, peeled and chopped
10 whole garlic cloves, peeled
4 carrots, chopped
4 celery stalks, chopped
2 (28-ounce) cans whole peeled tomatoes, gently smashed
4 large red potatoes, cubed
2 bunches kale, ribs discarded, leaves chopped or torn into small pieces
1 (16-ounce) can each: chickpeas, kidney beans and black beans, drained and rinsed
1/2 cup to 1 cup Bragg's Liquid Aminos or tamari

In a large pot, saute the onions, garlic, carrots and celery. When vegetables are soft, add 8 cups water, the tomatoes, potatoes and kale. Bring to boil, then simmer until potatoes and kale are soft.

Add the canned beans during last 10 minutes of cooking. Season to taste with the Liquid Aminos or tamari.

— Recipe courtesy of Green Springs Inn


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
COUPON OF THE WEEK