I guess it’s the cold weather but lately when we are brainstorming dinner ideas the only thing we come to a finite agreement on is soup (well besides Indian).
After stopping by Granny’s on our way home Sunday we, as usual, came home with a smorgasbord of garden fresh veggies. I think we literally had 243 peppers sitting on our counter. Desperate to make the most of the late summer beauties as well as the dark delectable greens I have been pining for all summer, we started researching anything that would showcase our collection in a mouthwatering delicacy.
This led to soup…again 🙂
After perusing a few recipes I had a good base of knowledge to build our perfect soup.
I should call this the End Of Summer Perfect Pepper Green Soup but since that may not make sense to anyone searching for a way to use up their veggie stash I’ll stick with…
Bell Pepper & Greens Stew
4 Small Bell Peppers, chopped (or 2-3 large ones, I used a variety of green, red and orange)
1 Medium Onion, chopped
4 Cloves Garlic, minced
3 Vegetable Bouillon cubes
7 c. Water (or substitute vegetable stock for the bouillon and water)
1 Large Can Cannellini Beans
2-3 c. Fresh Greens (I used a mix of curly mustard greens and some other flat large green in the garden)
1 Large Sprig of Rosemary (do not chop)
1 Bunch of Sage (do not chop)
1 Bay Leaf
Salt & Pepper
1. Heat a few tablespoons of olive oil in a large pot and add onions, peppers and garlic over medium heat until tender (approximately 5 minutes).
2. Add water and bouillon (or stock), sprig of rosemary, bunch of sage and bay leaf and bring to a simmer.
3. Add beans and greens and simmer until greens are tender.
4. Removed herb bunches and bay leaf.
5. Salt and pepper to taste and serve.
I didn’t used to be a big soup person but I’m loving downing bowl after hearty nourishing bowl of this stuff!