Soups

GREEK MINESTRONE SOUP
Basic Soup

GREEK MINESTRONE SOUP

2 stalks celery, finely chopped
1 large onion, finely chopped
2 cloves garlic, minced
1-tablespoon olive oil
5 cups broth, beef or vegetable
½ cup uncooked brown rice
6 cups torn spinach OR 1 box chopped spinach
2 15-ounce cans great northern beans, drained and rinsed
3 medium tomatoes OR 1 can chopped tomatoes
1 medium zucchini, coarsely chopped
¼ cup snipped fresh thyme
¼ tsp. cracked black pepper
Water to desired thickness

In a Dutch oven cook celery, onion, and garlic in hot oil until tender.
Add broth, and remaining ingredients. Cook and stir until heated through. This soup gets better the longer it cooks.

Basic Soup
2 cups sliced beets

1 cup dried seaweed (2 cups after soaking)
6 cups cabbage - thinly sliced
3 onions - sliced like crescent moons
4 tablespoons olive oil
1 teaspoon sea salt
10-20 cloves of garlic – sliced
1 thumb of ginger – sliced
4oz. Shitake mushrooms
2 cups carrots – sliced
12-17 cups water
Optional: 1 cup cooked brown rice

Cover beets with 2 cups of water - cook until tender (about 20 min.) Meanwhile soak seaweed in 2 cups of hot water
On a low fire, sauté the cabbage and onion in olive oil until limp – 5-10 min.
Add salt, garlic, ginger, mushrooms, carrots, cooked beets and their water, seaweed and its water (watch for grit)
Stir well
Add rice and remaining 8-12 cups of water
Cover tightly and raise to high heat until boiling then reduce to simmer
Let simmer for 1 hour
Let it rest for several hours overnight
Reheat and serve
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