green soup

Name: Green Soup
Prep time: 20 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 large green bell pepper, chopped; 1 pound(s) tomatillos, fresh quartered; 1 small chayote, diced; 1 bunch(es) scallions, diced green part only; 1/4 small cabbage, shredded; 3 stalk(s) celery, diced; 2 small cans anaheim chiles chopped; 1 bunch(es) kale, chard, collards or mustard greens, chopped; 1 small jalapeno chopped; 2 medium zucchini diced; 1 medium yellow onion, chopped; 2 large fresh red tomatoes, skinned and chopped or canned; 1 can(s) black beans (op); 2 tablespoon(s) coconut oil; 2-4 teaspoon(s) better than bouillon any flavor; 1 package(s) queso fresco, or other fesh cheese crumbled (op.); 2 tablespoon(s) heavy cream (op.)

50 Pinches 1 Photo

S M

Anywhere, AL

Updated on Jan 31, 2014

This is one of my favorite soups and a good base for adding chicken, sausage, pork roast bits, or tofu. With or without the added protein, it is delicious and so satisfying especially for dieters or a nice meal for meatless evenings. Note: Some of my photos are stock photos until I make the dish again and remember to take a picture. Sometimes I get busy in the kitchen and forget. Case in point, the floating carrot in the pic LOL Thank you for your indulgence. : )

Rate

prep time 20 Min

cook time 30 Min

method Stove Top

yield

Ingredients

1 large green bell pepper, chopped
1 pound tomatillos, fresh quartered
1 small chayote, diced
1 bunch scallions, diced green part only
1/4 small cabbage, shredded
3 stalks celery, diced
2 small cans anaheim chiles chopped
1 bunch kale, chard, collards or mustard greens, chopped
1 small jalapeno chopped
2 medium zucchini diced
1 medium yellow onion, chopped
2 large fresh red tomatoes, skinned and chopped or canned
1 can black beans (op)
2 tablespoons coconut oil
2-4 teaspoons better than bouillon any flavor
1 package queso fresco, or other fesh cheese crumbled (op.)
2 tablespoons heavy cream (op.)

How To Make green soup

Step 1

In your dutch oven or large pot, add the coconut oil, onions, celery, bell peppers, chayote and jalapeno. Stir fry until the onions are translucent and the other veggies are semi soft. Now add the zucchini, cabbage, tomatillos. Cover and "Sweat" this mixture for 30 minutes on the lowest simmer possible. (This is an old Irish technique that keeps the color and flavor of the veggies). Turn the heat to low and add the tomatoes, Anaheim chiles, black beans, chard (or other greens). Simmer on low until greens are wilted and tomatoes are broken down. Now, add the water as much or as little as you like, add the bouillon (one scant teaspoon per cup of liquid or to taste) now and stir until dissolved. Be sure to taste your soup to see if it needs salt, pepper or other seasoning. Bouillon has salt so I never add more. Ladle in to soup bowls and top with scallion greens and your favorite herb(s). Queso Fresco or other fresh Mexican cheese is a terrific topper also.

Step 2

After serving up the soup, cooked and heated proteins like bacon, sausage, chorizo, chicken, roast meats or tofu can be added. This is a good time to add leftover meats. Adding these proteins at the end allows everyone to have their favorite meat or vegetarian addition. The other night, I sauteed chopped canadian bacon, left over pepperoni, and Italian sauage. This is even more flavorful, I think, than the typical dieter's cabbage soup and guilt and gluten free! This great without it but if you are daring and not dieting, add a couple of tablespoons of heavy cream. It is amazing! Fat free sour cream is good too comes with no guilt. I hope you enjoy one of our family favorites too!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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