Garden Greens Soup with Garbanzos
Bring the garden into the kitchen with wild vegetables that imbibe the energy of nature. When you eat fresh-picked food, you absorb this living energy — this is soul food. Garbanzos contain late summer energy and support spleen, pancreas, and stomach function.
INGREDIENTS | SERVES 6
- ½ cup dried garbanzo beans, soaked
- Water, as needed to cover beans, plus 5 cups
- 1 stamp-sized piece kombu
- ½ medium yellow onion, diced
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 3 ounces fresh shiitake mushrooms, sliced
- 1 medium bay leaf
- ½ teaspoon dried thyme
- 1½ tablespoons sweet white miso
- 1 cup kale or collards, chopped into bite-sized pieces
- Lemon juice, to taste
Drain garbanzos and place them in a medium saucepan. Add water to cover and bring to boil. Skim off foam, add kombu, reduce heat, and simmer, covered, for 1 hour.
In a 4-quart saucepan, sauté onions and garlic in oil for 3–4 minutes. Add mushrooms and sauté until mushrooms are cooked.
When garbanzos are done, drain, and add to sautéed vegetables. Add 5 cups water, bay leaf, and thyme. Bring to boil, reduce heat, cover, and simmer for 45 minutes to 1 hour.
Purée miso in a little cooking liquid. Add miso purée to pot.
Add greens and simmer, covered, for 5 minutes. Add lemon juice, to taste.
PER SERVING Calories: 86 | Fat: 2g | Sodium: 111mg | Carbohydrate: 14g | Fiber: 3g | Protein: 4g
Choose Your Destiny
Because you control what energy goes into your body, you choose your destiny whenever you decide what to cook. For example, the more an onion cooks, the sweeter it becomes. So, to add the sweetness of an onion to a dish, add the onion first. However, to add the pungent flavor of an onion, add the onion last.