JOANNE’S HOMEMADE VEGGIE SOUP/STEW…………YUMMY!!

Ok, folks, this is truly a recipe that came from my creative food brain and you can tweak it with other veggies in season or in any way you wish!  But, the secret is in the seasonings, and the health benefits are in all the spices used, the olive and coconut oil for browning and using as many local fresh veggies as you like!  So, get creative (and my last trick was the White Wine Vinegar added at the end!).

This will make a huge pot of soup, enough for a family of 6 for a meal, along with a dark leafy green salad, and some crusty sourdough whole wheat bread drizzled with a great olive oil!

1 large onion, chopped

4 large cloves garlic chopped fine

2 leeks, leave on as much of green as can (wash well, will have dirt trapped in green stems), chopped

2 Med size Parsnips (or you can use carrots, but I like Parsnips if available), chopped 

4 or 5 Baby Bok Choy, chopped in large bite size sections (will cook down)

1/3 or ½ Jalapeno pepper

1 cup Sprouted Mung Beans

¾ cup Hulled Whole Grain Buckwheat

10 oz package of frozen organic corn, or cut off cob fresh

2- 32oz Miso/Ginger Broth

1- 32 oz Organic Chicken Broth

2- 14.5 oz Diced and Fire Roasted Organic Tomatoes w/ Green Chilies (any brand will do, check the sugar content)

8 oz of fresh mushroom blend (baby bella, shitake, and Oyster, or any others)

Olive Oil

Coconut Oil

Spices:  Herb de Province, Oregano, Turmeric, Thyme, Basil, Crushed Red Pepper, Cumin (use as much as your taste wish.  Give the Turmeric, Cumin and Oregano a good representation for their medicinal properties!) Salt & Pepper to taste!  Taste and add if necessary after cooking for a while.

White Wine Vinegar (3/4 to 1 cup, per you taste)

Sauté onions and garlic in bottom of large soup pot. Add leeks and Jalapeno pepper and don’t overcook, just slightly. Add SPICES.  Add Miso/Ginger soup and Chicken broth, tomatoes and bring to boil.  Add Mung Beans and Buckwheat; both require a good amount of broth to cook properly so have boiling water ready in case you need to add.  Bring to boil again, and then cook over medium heat for 30-45 minutes.  Then add all remaining veggies.  Again bring to boil, then return to low simmer, cover and let cook for another 45 minutes to an hour and let the flavors cook through.  Check taste for added seasoning according to your taste.  I like mine thick and hearty, but you can thin out with more broth.

At the end, add the White Wine Vinegar, this will give it a wonderful punch! 

Enjoy w/ a DARK leafy green salad (kale, arugula, lettuce, spinach, etc) and some whole wheat sourdough bread!  Cheers!