Soup’s On

It’s the perfect time of year to enter soup territory, and a good way to use up red chard and other wintery vegetables from my Farm Fresh to You delivery.

Last night I boiled cabbage and onion to make homemade vegetable broth, which became the base for tonight’s Kale and White Bean Stew, with the following changes:

  • Used red chard in place of kale
  • Doubled the carrots in place of celery
  • Used onion in place of shallots
  • Swapped fresh herbs for dried
  • Left out the sherry wine vinegar

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