Earthy, simple, real, hot. Four words that easily describe this soup. I started cooking it on the stove top around 4:00 p.m. last night and we ate it around 6:00 p.m.. This could easily be left in the crockpot in the morning so it’s ready when everyone gets home from their day. It would be a great weekend meal as well. We topped our soup with Parmesan cheese, and it gave an added flavor boost to the flavor. This is a vegetarian recipe but could easily be made with meat added to it. Sausage or shredded chicken would be great in this.
I found this recipe on my new favorite Netflix show Taste of the Country, which showcases South Pond Farms in Southern Ontario. (Seriously, I can’t get enough of this show. ) I decided to make it because quite honestly, I have three quarts of home canned tomatoes left in the pantry from summer’s harvest and I couldn’t figure out how to use them. Now I’m down to one quart of home canned tomatoes. Not sure where that will lead us…chili maybe? Or I might try my hand at a homemade pizza sauce or tomato jam. I’m not sure yet.
My version doesn’t follow South Ponds exactly, but it’s close. They were my inspiration rather than my rule.
What you’ll need:
3 stalks of celery, roughly chopped
1 small onion, roughly chopped
32 oz broth-chicken, veggie, or beef
2 quarts canned tomatoes, liquid included
2 cans 15 oz Great Northern Beans, drained
1 can 15 oz Great Northern Beans, drained and mashed
4 tbsp olive oil
4 tbsp crushed garlic
2 handfuls baby kale
salt, pepper, hot peppers flakes to taste
1. In a large soup pot, on medium heat, add the olive oil, onions, celery and garlic. Saute until onions and celery are soft.
2. Add broth, tomatoes, beans (crushed and whole), kale and salt, hot pepper flakes
3. Cover and let simmer on medium low heat until heated through, or until you are ready to eat.
4. Serve hot and add Parm Cheese to the top for added flavor