Forgiveness Soup (aka Seconds Soup and CSA Soup)

 

Parsley, radish, turnip and spinach harvested for the Forgiveness Soup

Parsley, radish, turnip and spinach harvested for Forgiveness Soup

I LOVE soup, and in the winter, it can be especially warming and comforting.   And, one of the things that I love MOST about soups is that one doesn’t really have to follow a recipe as much as abide by a formula of sorts to end up with a fairly consistent and delicious outcome.  This was a valuable discovery for me, since I have never been able to follow a recipe *exactly” and also do not fall into the OCD Meal Planner Club.  There is always that one ingredient that I have to use TODAY or something I’m missing (or somethingI don’t like to eat).  Forgiveness Soup has been solution that that problem in my kitchen.  You can use any old thing that isn’t quite its best.  So, this is it:

The Forgiveness Soup Formula:                                 

soup base:

1 onion

1 carrot

1 stick celery

1 garlic clove

teaspoon to tablespoon chopped ginger

soup body:

Dried Black Eyed Peas saved from the summer harvest to add to the Forgiveness Soup

Dried Black Eyed Peas saved from the summer harvest to add to the Forgiveness Soup

1 to 1 1/2 cup of vegetables (anything will do and it doesn’t even have to be in it’s prime)

1/3 (or so) cup dried beans (any bean will do, including fresh…or leave them out)

8 cups broth (any kind will do), bay leaf (or two)

1/4 to 1 cup leafy greens (you guessed it…any greens will do.  They can even have a lot of holes in them…hence “Seconds Soup” moniker)

2 teaspoons (or so) of ground cumin

salt

The finishing touches:

1/2 cup or more of chopped parsley or cilantro or mint

1/4 cup (or so) basalmic vinegar, to taste (or the juice of a lemon, lime or orange or some other kind of vinegar)

1 Tablespoon some kind of oil (My favorites are peanut, olive or walnut oil.)

Directions:

-Heat oil and throw in chopped soup base ingredients and cook on medium high for about ten minutes or until the onion gets soft.

-Add in the chopped “soup body” vegetables, excepting the greens.  Cook for another 5 minutes or so, then add bay leaf, beans, cumin, salt (to taste) and broth.

-Cover, bring to a boil and then add greens, cook for about an hour or until the beans are tender.

-Add the finishing touches and zen you are done!  Eat up, farm friend.