Living simply (and souply)


Soup was one of the first things mom taught me to make — a few aromatics, some stock, tomato juice, and possibly some meat and/or pasta. 40-some years later, it’s a favorite in this household.

When Ambar came home with some kale, suggested by a nutritionist she knows, we sauteed it, we made fritatta, and we made soup. As we get toward the end of winter’s vegetables, we’re still making kale soup.

1 small bunch of kale, chopped (ours comes from the garden here)
1 carrot, diced
1 rib celery, diced
1 medium onion diced
1 can black beans, drained
1 large can plum tomatoes, with their juice, chopped
4-6 cups of stock
Seasonings as desired (a little heat, salt and pepper, and some savory herbs.
I used about 4t of Penzeys' Northwoods seasoning)

Put it all in a crock pot and cook on low overnight.

P.S. The sourdough is a continuation of the starter I mentioned a week ago. It’s working much better now!