Clean Out the Fridge Soup Recipe :: Winter Version

The other night my fridge was looking pretty bare. I had a few veggies left from my CSA share, and that was about it! I threw together this soup... and it turned out really yummy! The shredded Napa Cabbage is almost like having noodles in the soup.

Gather:

1 onion

2 cloves garlic

1 acorn squash, chopped (you don’t need to peel)

2 carrots sliced into coins

Extra Virgin Olive Oil - just enough to coat bottom of the pan - maybe about 1 TBSP

1 cup of beans - canned or already cooked*

1/2 Napa Cabbage - thinly shredded

1 cup chopped mushrooms**

1/2 cup tomato puree

1 tsp cumin

1 tsp sea salt

1/4 tsp smoked paprika

1” piece of kombu

1 bay leaf

Cayenne pepper to taste

Black pepper to taste

(throw in whatever else you have on hand... leftover grains, more veggies, etc)

*I used leftover Rancho Gordo Yellow Eye Beans - so delicious in soup!

** I used Lion's Mane Mushrooms grown by a local mushroom farmer. They taste like crab meat - they are so good!

Make it:

Saute the onion, garlic and carrots in the olive oil. Add the mushrooms, beans and spices. Saute for another few minutes.

Add enough filter water to cover by a few inches. Add the tomato puree, kombu & bay leaf.

Simmer until the veggies are tender - about 15-20 minutes. Stir in the Napa Cabbage and simmer for another 5 minutes.

Enjoy!