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  • Aspehn's Bountiful Veggie Soup

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  • 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
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