Winter Vegetable and Greens Sage Soup

Winter Vegetable and Greens Sage Soup

I was tempted to name this hearty winter vegetable soup "Bottom of the Fridge Soup", based on its conception:  Boyfriend was fighting a cold a couple of weeks back, and he was craving something warm and soupy for his aching throat.  I just started throwing stuff from the "bottom of the fridge" into a pot, and voila - it was really tasty!  So we've tweaked it a couple of times, but it's vegetabley, soupy, sagey and gosh darn it - downright delicious!  Perfectly suitable for enjoying by a warm, toasty fire this winter!  Enjoy!

Tools needed: 
big pot with lid
1 - 1.5 hours
2.5 lbs. potatoes, cut into 1-in. pieces, boiled until you can easily insert a fork in them
1 large or 2 medium yellow onions, roughly chopped
6-10 cloves garlic, minced
2 cups carrots, sliced into 1/2" pieces
1 - 2 cups rice or barley, cooked
6 cups vegetable broth
4 packed cups winter greens, such as kale, collard greens, radish/beet greens, spinach rinsed roughly chopped
2 tbs dried sage (or more, depending on your taste)
olive oil
hot water
salt and pepper to taste
  1. Heat one tablespoon of olive oil in a large pot over medium-high heat.  Add onions and salt, cover, reduce heat to medium and cook, stirring occasionally until onions are soft, about 3 - 6 minutes.
  2. Add garlic and another tablespoon of olive oil and cook until fragrant.
  3. Add carrots, sage, and vegetable broth and bring to a boil.  Turn down heat and simmer with the lid on for about 10 minutes, until carrots begin to soften.
  4. Add barley or rice and potatoes, replace lid, and bring to a boil.  Add water or more broth if necessary to cover all the ingredients.
  5. Add greens, mixing in to cover with broth, adding more water or broth if necessary.
  6. Bring to a boil, and simmer for 5 - 15 more minutes to cook down the greens.  Add more sage or other spices, depending on your tastes.  Salt and pepper to taste.


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