Pond Scum Soup
*Note: The flavor comes from the items above the dotted
line. Everything below can be adjusted or substituted to taste.
2 T olive oil
1 T butter
1 large onion, chopped
4 ribs celery, sliced
3-4 carrots, peeled and sliced
7-8 cloves garlic, minced
14 oz canned diced tomatoes
----------
1-2 cans of chicken or vegetable broth
3/4 c barley
1/3 c quinoa
1 head of any greens
Some cabbage, cut up
Some eggplant, chunks
Some yellow squash, sliced
A couple handfuls of chopped almonds
Salt and pepper to taste
2 tsp onion powder
1 dash cayenne pepper
1.
Heat oil and butter in a pan. Add onion, celery,
and carrots. Cook on low until celery and carrots are coated and have absorbed
some onion flavor.
2.
Add 1/2 the garlic, cook until garlic flavor is
into the vegetables a little, too.
3.
Pour everything into a crock pot; add everything
else. (Add the almonds maybe 20 minutes before serving so they stay crunchy.)
NON-CROCK POT:
1.
Heat oil and butter in a large stock pot. Add
onion, celery, and carrots. Cook on low for 15 minutes (until tender).
2.
Add the garlic and tomatoes to the pot and cook
another 5 minutes.
3.
Add the rest of vegetables, grains and, if you
are adding beans, those.
4.
Add greens UNLESS you are using spinach. Reduce
heat and simmer 40 minutes.
5.
IF USING SPINACH: After that 40-minute simmer
time, add spinach. Heat until spinach has wilted to appropriately scum-like
conditions.
6.
Add almonds toward the end, and salt and pepper to taste. Heat throughout.
*Danielle adds 3/4 c dried lentils, 3/4 c dried split peas,
14-oz can of kidney beans and a 14-oz can of garbanzo beans. that is a lot of
beans. I leave them out in favor of the cabbage, eggplant, and squash, and
sometimes fresh green beans. If you include the beans AND these vegetables, you
might want to increase the liquid and spices in the soup - a fair amount of
liquid is important for the grains and greens. Use more if you want it more
soupy and less like a stew.
*The most important thing in this recipe is to simmer
it/leave it in the crock pot. I made this once in a rush and it wasn't that
good. The whole flavor depends on the garlic, onions, and spices being able to
sink into the vegetables and tougher-than-spinach greens.