Ingredients (Preferably all organic)
• ¾ cup chopped red onion
• 3 cloves chopped fresh garlic
• about 5 cups of string (green) beans
• about 2 cups of coarsely shredded kale leaves
leaves (hard spines removed)
• about ½ cup chopped fennel bulb (optional)
• 1 large or 2 medium carrots—cut into 1” chunks
• ½ cup chopped fresh parsley (or 2 table spoons of dry parsley)
• ¼ cup chopped fresh basil (or 1 tablespoon dry basil)
• 1 teaspoon Worcestershire sauce
• ½ teaspoon sweet red paprika
• a pinch of cayenne pepper
• a pinch of turmeric
• a pinch of powdered ginger
• 1 cup of vegetable broth
• 1/3 cup of extra virgin olive oil
• bottled spring water (quantity to be determined by the ratio of liquid to solid ingredients preferred)
• 1 cup of plain goat yogurt
• 2 whole fresh eggs
• ¼ teaspoon pink salt
• 2 tablespoons Apple Cider Vinegar
• 1-tablespoon honey
Cooking Directions
- In a big soup pot, combine the olive oil with the chopped onion & sauté on very low heat, until the onion turns glassy or translucent.
- Add the chopped garlic & continue sautéing for about 3 seconds.
- Add the string beans & other vegetables
- With a long spoon, mix ingredients well until they are coated with the olive oil & blended with the onion & garlic—sauté for 2-3 seconds
- Add vegetable broth & mix well
- Add Worcestershire sauce & mix well
- Add spring water, mix well
- Mix the dry herbs & spices in a small plate or bowl & spread the mixture as evenly as possible over the pot contents; mix it in well, cover the pot & turn up the heat until liquid boils, then turn heat down & simmer for 30-40 minutes (adjust time to preferred consistency of vegetables—i.e. softer or crunchier)
- From time to time, stir the soup & check consistency of vegetables
- When all the vegetables are cooked to the consistency you prefer, remove pot from burner, uncover it & let it cool for 2-3 minutes