This is a great recipe when you have an abundance of Swiss chard and beet greens growing in your garden. Served with some hearty whole wheat bread, it makes a great meal for a cool, rainy spring day.
1 onion, chopped
3 carrots, sliced
3 stalks celery, sliced
1/2 head cabbage, chopped
8 oz. Swiss chard or beet greens, chopped
3 cloves garlic, minced
28 oz. can diced tomatoes
1 1/2 tablespoons dried basil
2 cups cooked green lentils
1 cup cooked wheat berries or other cooked grain
4 cups water, veggie, or bean broth, divided (page 52)
1 1/2 tablespoons balsamic vinegar
A dash or two of cayenne pepper
In a large soup pot, cook onion, carrot, celery, and cabbage in 1 cup water, over medium-high heat, stirring often until vegetables are crisp tender. Add greens, garlic, tomatoes, and basil, and cook until all vegetables are tender. Add cooked lentils, grain, and remaining broth. Cook until heated through. Add vinegar, cayenne pepper, and salt to taste.