Aunt Jane's Vegetable Soup
/My Aunt Jane is an excellent chef and last time she visited she whipped up this simple yet tasty soup with farm vegetables. Perfect and nourishing for the winter share and quick to cook up for week day dinners.
8 cups vegetable stock (She uses the vegetable Better than Bouillon)
2-3 cans of beans (kidney, red, chick pea, whatever you like) drained and rinsed
3-4 cups chopped root vegetables (carrots, potatoes, rutabagas, kohlrabi, etc.)
1-2 cups chopped cooking greens
1/4 thinly sliced cabbage (about an inch long)
Couple Tablespoons olive oil
salt and peppers to taste
1 onion, chopped
3 cloves garlic, minced
3 ribs celery, chopped
1 can chopped tomatoes, drained
2 bay leaves
Pour oil into a soup pot on medium heat and fry onions and celery until transparent. Add garlic and cook for a few minutes more not letting garlic brown.
Add chopped roots and cook for 5 minutes or so stirring regularly. Add the broth, bay leaves and the drained chopped tomatoes. Let simmer for about 20 minutes then add beans, greens and cabbage. Simmer about 15 minutes more.
Finish with salt and pepper to taste. I also like to add a little bit of acid like lemon juice, or my favorite Ume Plum vinegar.