“It’s
like 90° outside and you’re making soup?!?”
Yep.
That’s
right. A few weeks ago when it was
hitting about 90° outside, I was, in fact, making
soup. Really good soup, I might
add. This one I just made up as I
went along, tossing whatever veggies I had in the house into my pot.
6
cups water
3
carrots, chopped
3
garlic cloves, minced
1
red pepper, sliced and chopped
1
red onion, halved, quartered lengthwise and chopped
green
beans, chopped (however many you’d like)
2
celery stalks, chopped
3
oz tomato paste
1
TBSP fresh cilantro
2
TBSP fresh dill
dried
basil, to taste
salt
and pepper, to taste
2
small bay leaves
4
cups kale
frozen
corn
1¼
cup cooked lentils
1. Heat the water and carrots in a pot
over med heat.
2. Chop each vegetable (except the kale)
in order and add them to the pot.
3. Stir in tomato paste, cilantro, dill,
basil and salt and pepper. Add bay
leaves and allow soup to simmer for a bit.
4. As vegetable begin to become softened,
add the kale, corn and lentils; cook until vegetable reach your desired
tenderness and kale has softened.
5. Remove bay leaves and serve.
I
served mine up with some brown rice one night, and quinoa another. Mix it up with either or maybe some
couscous.
