Thanks to CSA member Sydney for this recipe!

Makes about 12 big servings.

One stick butter
3 large Red Dog yellow onions
2 pounds Red Dog red potatoes
2 bunches Red Dog carrots
1 bunch Red Dog green garlic, or 3 cloves Red Dog garlic
1 Red Dog cauliflower
2 cups chopped Red Dog kale
2 28-oz cans chopped tomatoes with their liquid
Handful chopped Red Dog parsley
2 4-cup boxes No-Chicken Broth (or 8 cups chicken broth)
Salt & pepper to taste.
Fresh oregano to taste (optional)

Peel onions and chop coarsely. Gently cook in 1/2 cube of butter until soft and lightly colored, about 20 to 30 minutes.

Cut into bite-size pieces the potatoes, carrots, and cauliflower.

Cut green garlic into 1-inch rings, or mince garlic.

Add these ingredients to onions.

Add tomatoes in their liquid, and the “chicken” broth.

Simmer about 1 hour.

Add the parsley and kale, salt and pepper to taste, simmer another 15 minutes. If mixture is very thick, add one cup or more of water. Drop in remaining 1/2 stick of butter to melt before serving.

This is obviously a recipe that one can play around with. A can or two of red beans is a nice addition, and if you have a crowd that likes a meaty soup, add some sliced sausages before serving or offer them on the side.

This soup goes very well with cornbread, served with butter and honey.