This month I have been a soup fanatic. I can’t seem to get enough of it. First off, I love soup on cold winter days (not that we’ve been having many of those lately). But anyways, secondly, Ryder’s ayurvedic Dr. says soup is good for him and it’s a great place to add the spices that are beneficial for his body type (in the ayurvedic world). So I was pleasantly surprised to see a few great soup recipes in January’s Sunset. The one that caught my eye was the Toasted Bread, Bean and Vegetable Soup
It had everything that is good for Ryder in it, plus we have a ton of swiss chard in our garden, I had just bought a huge bunch of carrots at the farmers market, we had day old bread and we always have beans on hand. So I decided if I was going to make this soup I was going to make a couple others in the magazine but I didn’t have enough vegetable broth so I figured let’s make some homemade.
This is how I spent my New Years Day, making soup. It was perfect. I made some homemade vegetable stock (the recipe I found in an Alice Waters cookbook)