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Some time ago Cousin Ardyce told us about The Amazing Soup. It’s become a go-to item around here (we use it as the basis for many other dishes), but I modify the recipe substantially. That said, there’s nothing inherently wrong with the original, and you can’t go wrong making either version (but mine is better – ha).

Here’s my version. I stay away from starchy vegetables (like carrots) to reduce the carbohydrates:

• 12-15 cloves of garlic (I’ve used up to 18 so far), microplaned (I know someone as intelligent and good-looking as you has a microplane), pressed or minced. NEVER substitute for fresh garlic.
• 2 Tbsp EVOO
• 1 or more lbs of onion, chopped
• Half-dozen celery stalks, chopped. Use the leaves and everything

Put the EVOO in a big pot (I usually use a deep 6 1/2 Quart pot, but I’ve also filled my 8 Liter pot) on medium heat. Add the garlic and saute until golden. Don’t overcook as the garlic will quickly turn bitter.

Dump in the  onion and celery. At  this point, I add some water (l.t. 1/4 cup), cover and leave for 10 minutes.

While this is simmering, open two 14.5 oz cans of chopped tomatoes. Clean and chop greens. My favorites:

• 6-7 heads of baby Bok Choy
• 1 bunch fresh spinach

Other options:

• 1 bunch kale or collard greens or Swiss chard (any green chard)
• zucchini, summer squash – great option in the summer when your neighbors are getting rid of it
• Cabbage. I don’t use too much as cabbage is strong to me.
• I’ve used beet tops, red cabbage, red chards, but be aware that after this sets for a while it can turn an unappetizing (to me) color.
• An then there’s the “clean out the fridge option” that I’ve used many times before departing on a trip. Rather than leave fresh veggies behind,  just to return and throw them out, everything goes into veggie soup

When the onions turn clear, dump in the cans of tomatoes, fill the cans with water, and dump this in. Bring to boil and simmer  for 10-15 minutes until the tomatoes are tender.

Add the greens. I’ve been amazed at how many greens I can cram into the pot – once they hit the hot soup, their volume diminishes substantially. I basically fill the pot to within 1/2 inch or so of the lip. Add  more water as needed and cook until the greens soften.

Salt and pepper to taste and it’s ready to go.

Eat some as is or cool and refrigerate. It also freezes well. That giant “clean out the fridge” pot goes into the freezer before we depart.