Makes 2 quarts
-1 large onion, sliced
-1 large zucchini, sliced
-1 c. diced canned or fresh tomato
-6 plump garlic cloves
-1 large carrot or several smaller ones, diced
-3 celery ribs, chopped-1 or 2 big handfuls of cilantro
-Large handful of parsley
-Several chard or beet leaves
-Handful of lentils
-Several anise hyssop leaves or a good pinch of anise seeds
-2 t. dried Mexican oregano or 8 regular oregano sprigs
-1 jalapeño chile, halved
-2 t. sea salt
-1 t. peppercorns, lightly crushed
-Tomato paste to taste, optional
Put all the ingredients except the tomato paste in a pot with 3 quarts water. Bring to a boil, then lower the heat.
Simmer, partially covered, for 2 hours, then strain.
Taste for salt and, if you wish to fortify the flavor a bit, stir in a teaspoon or more tomato paste to taste.
From Vegetable Soups from Deborah Madison’s Kitchen, Deborah Madison