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Summer soup for a rainy Portland day
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Using kale and Swiss chard doesn't require a broth
Just because it’s summer, doesn’t mean you can’t enjoy the possibilities of delicious soups and stews. This is Portland—even though the days can be warm, there are still rainy days that remind you of winter.
This soup is not only easy, but delicious, and can be left simmering in the crock-pot until you return from work (or the park). The great part of this recipe is that you don’t need to add a high sodium vegetable broth. Instead, the water mixed with the flavor of the kale and chard, along with the minimal salt and pepper, makes an excellent, cheaper alternative to broth.
In the crock-pot include:
10 cups of water
2 cups of mixed, dried beans and lentils—this can be anything, really. I prefer yellow lentils, black eyed peas, kidney and pinto beans, but whatever you prefer or have in your cupboard works
2 cups of kale
2 cups of red and yellow Swiss chard
2 cloves of garlic, minced
salt and pepper to taste
1. Boil the beans and lentils in a pot of water. Drain and pour the slightly soaked beans into the crock-pot.
2. Include the kale and chard, water, and minced garlic (a garlic press really is an amazing invention!)
3. Let simmer in the crock-pot for at least six hours. Go enjoy your day.
4. When you return home, your house will not only smell amazing, but your meal will be ready. Add salt and pepper to taste.
5. You can add mozzarella cheese if you’d prefer. Also, a whole-wheat pita is great for dipping.
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