Slice or chop the vegetables into a 6 quart pot. Drizzle with EVOO and sauté until they are just starting to get tender.
1/2 bunch of celery
2-3 big carrots
1/2 green pepper
2/3 lg. yellow onion
1/2 med. green cabbage
4 big cloves garlic
3T single source EVOO
Add the following then simmer, covered, on low heat for an hour.
I used 2± quarts chicken bone broth, not the broth shown
1 14.5oz. can diced tomatoes and juice
garlic salt, fresh ground black pepper
1-3T powdered chicken soup base
1/2c farro - ancient grain
2/3c dried red beans that have been cooked
-or- 1-2 cans, drained and rinsed, red beans
After about an hour, check the farro and vegetables for doneness and check the flavors, making any adjustments you'd like in the seasoning.
This is a great soup for these chilly winter days. . .Lin
No comments:
Post a Comment