Ken’s ‘Souper’ Soup
Makes 1 ‘souper-big’ pot of soup – enough for a week! Seriously, this makes a huge 8 quart stock pot full. Soup gets better with age so we live on this for days! It’s so good you don’t feel like you are eating ‘left-overs’. You look forward to it. Especially with some grated parmesan on top.
You can either scale down the recipe or freeze extra for later if you don’t want so much.
3 large yams – cut into small cubes
2 large onions – chopped
3 large carrots – sliced
2 8 oz packages of sliced mushrooms
Pick two out of three:
-2-3 heads broccoli flowers – cut into bite size
-1 bunch asparagus – woody part removed, sliced into small pieces
-2 handfuls green beans – cut into short pieces
1 small zucchini
1 small yellow squash
1 large red or yellow bell pepper
3-4 large leaves of Kale, ripped into bite-sized pieces
4 Tbsp - olive oil
2 ½ tsp salt
10-12 medium cloves garlic
¾ tsp chipotle powder
½ tsp chili powder
½ tsp cumin powder
2 tsp basil
½ tsp oregano
2 Tbsp shredded parmesan
Boil yam cubes in large saucepan with just enough water to cover them until soft
In large pot, sauté onions, carrots, garlic, and mushrooms in olive oil.
Add salt, chipotle, chili, cumin.
If using green beans, add quickly to give time to cook.
Add asparagus and broccoli, then zucchini, yellow squash.
Add cooked yams, including water. Add additional water to cover.
Then add bell pepper, allow all veggies to cook on medium heat.
When nearly ready, fold in kale and parmesan.
Serve with lots of shredded parmesan!
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