The soup was delicious. There were so many vegetables in the soup. I jokingly told Stephen, our waiter, that I would like to have the recipe. In a few minutes, he came back with a listing of ingredients! The following vegetables were included on his list: Onions, garlic, carrots, celery, cabbage, green beans, basil, tomatoes, spinach, zucchini, kidney beans, and Northern beans. Pasta was also added to the soup.
I modified the recipe based on my harvest from the garden and what I had available: I chopped sweet onions and a clove of garlic. I chopped carrots and celery.
From the garden, I chopped string beans, a medium sized leaf of Georgia collard and a leaf of red cabbage. I had one lonely sweet potato that I brought in some time ago and didn't know what to do with until now. Chop, chop. I still have green peppers coming in--chop, chop.
I cooked the vegetables in chicken broth, a mix of home made and from cubes. I also opened a can of Northern beans and added them to the pot. I had dried Chinese seaweed that I also added. I picked some sweet basil, oregano, and rosemary from my herb garden and tossed them into the pot, too.
After I served my husband this soup with toast and cheese, I still had soup left over. I could add cooked pasta and kidney beans to this soup. This is a nutritious soup with many possibilities. For your information, the kitchen sink is still in place and free of dirty dishes.
Thank you for visiting my blog.