Garden Recovery Soup

This soup was made after I pruned back a few of the garden plants after our torrential week of rain.  I used odds and ends from the garden and kitchen, so feel free to adjust amount or play with ingredients according to what you have on hand.  Basically, veggies + greens + broth = delicious.

The ingredients:

- 1/2 tbsp butter
- 12 baby carrots
- 6 small beets with greens
- 1 large zucchini
- 1 lb kale
- 1.5 boxes of chicken or beef broth (I used both)
- 3 chili peppers (adjust to your heat tolerance)
- 1 tsp chili paste (optional)
- salt and pepper to taste

Wash zucchini, kale, carrots, beets and greens well.  Chop zucchini, kale, carrots, beets and beet greens into bite sized pieces (~ 1-2").  Thinly slice chili peppers.  In large pot, saute the beets, carrots and zucchini in butter with a dash of salt for about 5 minutes over medium heat.  Add beet greens and kale, and cook for another 5 minutes.  Add chili peppers and paste, and cook for 1 minute.  Add broth and bring to simmer.  Simmer on low until veggies and greens are tender.  Add salt and pepper to taste.

Enjoy!