1 medium onion, in half rings
½ Savoy cabbage, cored and sliced thickly
½ package (6 oz) baby carrots
1 red bell peppers, cut-up
15 ounces crushed tomatoes
1 jalapeno pepper, halved and seeded
2 tsp dill seeds
½ tsp fenugreek powder (optional)
1 small bunch curly kale, stems and center ribs removed (any leafy green vegetable will do, such as Swiss chard or spinach)
8 cups water salt to taste
2 tbs distilled white vinegar
• In a large soup pan, place all ingredients except vinegar and kale. Bring to a boil and simmer covered on medium-low heat for about 30 minutes.
• Add kale and cook until wilted. Turn the heat off and mix in vinegar.
Serves four as lunch with peasant bread.
Still water is the most satisfying beverage.