Soup Season

This time of year I love to get out my vat-sized stainless-steel soup pot. Last week I combined two bunches of chopped kale, four chopped sweet potatoes, chopped stalks of celery, a few gigantic chopped onions, chopped cloves of fresh garlic, and a pound of precooked beans. It all went into the pot along with water, extra virgin olive oil, salt, my neighbor Armand's dried oregano, freshly ground pepper, and cumin. I simmered the chopped vegetables for a few hours. We lived on this fabulous soup all week, accompanying it with cooked brown rice on some nights, and serving it with corn muffins or sourdough wholegrain bread on other nights!