* Today's Surfside tomato soup
*
= what I used today.
Other vegetables you can use: kale, spinach, zucchini, corn, etc.
(but no strong tasting veggies, like turnips or beets).
Chop
each vegetable to an appropriate size, then add to soup pot depending on the
amount of time
required for cooking. For example: chopped kale or corn needs about 10 minutes
of simmering,
diced zucchini about 5 minutes, spinach needs just a few minutes.
__________
In
a big pot, on med. heat, sautˇ about 5 minutes:
1
T. water or olive oil
1
small yellow onion, diced
1 1/2 to 2
medium stalks of celery, minced
__________
Add,
and sautˇ a few more minutes:
1
medium carrot, diced
__________
Add:
1
can (28 oz.) whole, no-salt added tomatoes
1
full can cold water (use the tomato can)
1/2
tsp.
Herbamare (spicy sea salt), or other herb seasoning
1
T. tomato paste
1 to 2
level tsp. dried basil
1/2
tsp sweet smoked paprika
4
or 5 twists of freshly ground black pepper
1
1/2 to 2 cups (15 to 19 oz. can) cooked white beans
(ex:
cannellini, great northern, black-eyed)
*
1 cup shredded Savoy cabbage
*
1 loosely packed cup of chopped fresh parsley
Cover
pot, increase heat to bring to a gentle simmer,
and cook for about 10 minutes.
__________
Add:
*
1 heaping cup small broccoli florets
*
1 small white potato, peeled and diced (small pieces)
Cover
pot again, and continue simmering for about 5 more minutes.
__________
At
this point, everything should be cooked but not mushy.
Let
partially cool, then remove about 1/3 of the soup and purˇe it completely, (in a regular blender or with a hand
blender.
Return
the purˇed portion to the soup pot, mix well, and add salt (to taste).
You can add some cooked brown rice or noodles to the pot, or just for each bowl of soup.
Bon appˇtit!