Sunday Supper Vegetable Soup
This vegetarian soup is chock full of nutritious vegetables, leafy greens and dried herbs. Serve with crusty bread on the side.
2 tablespoons vegetable oil
1 medium onion, chopped
6 medium mushrooms, sliced
1 cup chopped zucchini
1 jalapeño chile, seeded and chopped
2 cloves garlic, minced
6 cups water
1 sweet potato or yam, peeled and diced
1 medium carrot, peeled and diced
1/4 cup uncooked long grain white rice
1 tablespoon crushed dried parsley
1 1/2 teaspoons crushed dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups coarsely chopped leafy greens, such as spinach, chard, kale or collard
1 (15-ounce) can beans (chickpeas, cannellini or kidney), rinsed and drained
- Heat oil in a large, heavy-duty saucepan over medium-high heat. Stir in onion, mushrooms, zucchini, jalapeño and garlic; sauté 5 minutes.
- Add water, sweet potato, carrot, rice, parsley, oregano, salt and black pepper. (If using collard greens or kale, add them now.) Reduce heat and cook for 20 minutes, stirring occasionally.
- Add greens and beans and cook for 10 more minutes or until thoroughly heated.
- Remove from heat and let stand for 10 minutes before serving.
Makes 6 servings.