“Daddy, let’s have corn and chard soup for dinner tomorrow”

The other night my daughter came home from what must have been a wonderful lesson on nutrition because she wasn’t

interested stir fry  Chinese food, which she loves,   but ate two bowls of salad (red leaf lettuce from share and tons of avocados from share).

She then said, “Daddy, lets have corn and  chard soup tomorrow”.  I had never done it, but we gave it a go.  I used chicken broth as

a base, but certainly vegetable broth would work just as well.  The ingredient list surpassed the original request, and it turned out to be a

delicious soup.

Corn:  Corn is a great item to let kids participate in.  Lillian had a great time shucking the corn.  Miriam showed some raw food

inclinations when she grabbed one of the shucked pieces of corn, took a bite, and then took about 3 more.  More than usual for

any food (with the exception of chocolate chips of course). We cut the kernels off of the ear and through it in the pot.

Chard:  Chard is so beautiful just to look at.  I let Lillian cut the leaf portion off of the stems.  After washing and cutting the chard, I

chopped it up in the food processor.  I find that most greens I work with do well after being chopped, they cook faster and are easier to handle by the kids.

Onion:  I let Lillian peel the onion, which as great until her eyes started stinging. Again, chopped in the food processor and put in the pot

Carrots: Peeled, chopped in the food processor and into the pot

Celery:  Chopping up celery in a food processor is a great way to work celery into a soup.  It becomes more of a seasoning than just big chunks of celery and it cooks faster

potatoes: We simply hadn’t cooked our potatoes from the week before so we chopped them into cubes and through them in.

I added some pepper as well and that’s it.
Well I also chopped up leftover chicken breast which was yummy as well, but not essential.

Tonight we used our green peppers, sweet onions & garlic in a pasta sauce and pressure cooked our green beans