Rainbow Soup
This is one of those soups that people tend to love. I often put leftover turkey or chicken in it. It is also good with beans or chickpeas, if your diet allows. The idea is that it has vegetables from all the color groups, so lots of antioxidants and other nutrients. If you have any fresh herbs around, feel free to throw them in
This is one of those soups that people tend to love. I often put leftover turkey or chicken in it. It is also good with beans or chickpeas, if your diet allows. The idea is that it has vegetables from all the color groups, so lots of antioxidants and other nutrients. If you have any fresh herbs around, feel free to throw them in
- 1/2 teaspoon cinnamon
- salt
- 1 whole bay leaf
- 2 stalks celery chopped
- 1 cup carrot chopped
- 1 whole onion chopped
- 4 cloves garlic pressed
- 1 whole pepper, red chopped
- 1 tablespoon paprika, sweet
- 3 teaspoons turmeric
- hot sauce a little
- 1 16-oz can tomato chopped
- 1 large chard about 1 and 1/2 cups - can use spinach or other dark leafy gree
- 10 oz frozen green beans (or fresh)
- 5 cups stock or broth (i like vegetable or chicken better than boullion .but watch the
- 1 tablespoon oil, olive extra-virgin
- pepper, black
- Carbohydrate 9.21104055555556 g
- Cholesterol 0 mg
- Fat 1.90391777777778 g
- Fiber 2.98430554402537 g
- Protein 1.699495 g
- Saturated Fat 0.279927111111111 g
- Serving Size 1 1 cup (135g)
- Sodium 35.8357777777778 mg
- Sugar 6.22673501153019 g
- Trans Fat 0.146943333333334 g
- Calories 57 calories
Step-by-step
- In large soup pot, put oil, onion, and celery. Cook on low heat for 5-10 minutes to develop more sweetness in the onion.
- Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant - another minute or so.
- Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.
- Adjust seasonings.
Ingredient lists omit the physical transformation that occurs when aromatics meet gentle heat. Sweat the onion and celery on low heat for eight to ten minutes until translucent; this drives off moisture and concentrates natural sugars before the garlic enters the pot. Spices require direct contact with warm fat to release their fat-soluble compounds, which is why paprika and turmeric bloom alongside the vegetables rather than dissolving directly into the stock.
Mastering the Base Layer
Building proper depth relies on sequential additions rather than dumping ingredients simultaneously. Raw garlic burns easily, turning bitter within sixty seconds of direct high heat, so it must enter the pot only after the initial aromatics soften. Simmering the liquid for fifteen minutes melds the canned tomatoes and broth before delicate greens join the pot. Adding chard and green beans during the final five minutes preserves their texture and bright coloration.
- If the broth tastes flat after the final simmer, increase salt by quarter-teaspoon increments to lift the muted spice notes.
- Store leftovers in airtight glass containers for up to four days in the refrigerator, or freeze for three months without the leafy greens for better texture upon reheating.
