This savory soup will positively meet your iron requirement for the day and the tomatoes and lemon will certainly help with the vitamin C absorption. Not to mention, my house smells heavenly and I can hardly wait for a nice lunch on this snowy March 6th. Yep, again, we awoke to 2 inches of the white stuff.
See here is my weather predictor. When it was encased in ice, I wrote about our ice storm. Today, there is snow on it, thus the reason for the soup hankering.
Put a couple of glugs of good Olive oil in the stock pot and a super large chopped up onion or two regular sized orbs of goodness. Cook on medium until the onion is starting to sweat and smelling wonderful. Add 4-5 chopped up cloves of garlic. Next let’s toss in 4-5 chopped tomatoes and one chopped up carrot. Let’s add two cans of Kidney beans (or you can soak some overnight and use those, toss that water folks). Next, I added some Nutritional yeast, a splash of soy sauce and three cups of homemade chicken broth and S & P. I just happen to store all my homemade broth in three cup portions. Perfect for Risotto, soups, and more, just seems like the perfect amount to freeze.
Okay, we are simmering, simmering, simmering. Take that immersion blender and whirl for a few seconds. Not until completely smooth, just to give it a nice creamy base, leave some chunky goodness. Add the juice of half a lemon (save the other half for your juice tonight). S& P again.
Say Grace and dig in!