Broth Soup

I accidentally bought broth instead of stock..

Add all the leftovers from the week. And it makes quite a thick soup.

Pretty damn good.


  • splash of oil
  • 1 carrot, chopped
  • 1/4 bell pepper, chopped
  • 1 garlic clove, diced
  • 2 medium radishes, chopped
  • 1 handful mushrooms, sliced
  • 1 handful garden tomatoes, quartered
  • pinch of dried sage
  • 24 oz chicken broth
  • 6 oz water, about
  • 1 cup cooked beans
  • 1 handful chard leaves, chopped
  • 1 cup dried pasta, gemelli
  • avocado slices for garnish

In a pot, heat the oil over medium heat and then sweat the carrot and pepper (and an onion if you have it). Then add the garlic and cook for a minute or two. Add the radishes, mushrooms, tomatoes, and sage. Cook for another 10 minutes, or so, seasoning with salt and pepper.

Add the broth, water, and beans, bringing to a boil, then simmer for at least 30 minutes, thickening it up and cooking all the flavors together, tasting and seasoning it. Then, add the pasta and chard, cooking for another 10 minutes, until the pasta is cooked.

Finish with avocado garnishes..


December 21, 2015 Comments (0) Soups

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