Yield: 8 Cups
|1 large||Onion; peeled; fine chopped|
|3||Garlic cloves; peeled and finely chopped|
|2 cups||Cabbage; cooked and finely chopped|
|2||Carrots; peeled; shredded|
|1 small||Turnip; peeled; fine diced|
|4||Swiss chard leaves & stems|
|2 smalls||Zucchini; finely diced|
|4||Rosemary leaves; fresh, or|
|1 teaspoon||Rosemary; dried; crushed|
|1 medium||Tomato; peeled; seeded and chopped|
|1 tablespoon||Salt; to taste|
|1 teaspoon||Pepper, black; ground fresh to taste|
Put all the vegetables and the rosemary in a deep pan. Cover with water and add salt and pepper to taste -- about 1 tblspn salt and 1 tspn pepper.
Bring to a boil gradually over low heat. Cover pot and simmer the soup gently for 1-½ to 2 hours, or until all the flavors are well blended.
Taste and correct the seasoning. Serve with crackers, cheese, or whatever you'd like. * Examples of variations * First day: Enough soup for four people. Serve as described above. Second day: Add to the remainder another couple of peeled and chopped tomatoes, a few leaves of finely chopped spinach, another zucchini, and a few leftover cooked chickpeas. Add a bit of grated lemon rind and a touch of onion about 10 minutes before serving.
Third day: For lunch, the soup is good cold with a dollop of creme frai'che. Fourth day: Add 2 or 3 peeled and diced beets, another cup of finely chopped, cooked cabbage, 3 or 4 more mushrooms, and if any, a little left over vegetable broth cooked from another day. NOTE: Of course, if you have some chicken or vegetable broth you can add it to the soup. The secret is to have variations of color, texture and flavor.