Instructions:

Yield: 12 servings

1 lg Onion; chopped
4 ea Garlic cloves; minced
1/4 cup Olive oil
1 med Red bell pepper; chopped
2 tbsp Ginger, minced
12 ea Cloves; ground
1 tsp Cumin seed; ground
1/2 tsp Mustard seed; ground
1 tsp Ground cardamom
1/2 tsp Turmeric
1/2 tsp Ground cinnamon
1/4 cup Tamari
28 oz Canned whole tomatoes
1 lg Sweet potato
1/2 lb Broccoli
1 lg Potato
2 qt Boiling water
1 cup Frozen corn
1 cup Cut green beans
1 cup Frozen peas
1/2 lb Fresh kale
Salt

In a large soup kettle, saute onion and garlic in oil over medium heat. When the onions begin to soften, add the bell pepper and fresh ginger. Mix the ground cloves, cumin, mustard seed, cardamom, turmeric and cinnamon. Sprinkle over sauteed vegetables and stir. Add soy sauce and juice from the canned tomatoes. Let the mixture boil, then turn the heat down, cover and simmer gently while you prepare the sweet potato.

Peel the sweet potato, cut out any blemishes and cut into 1" cubes. Add to the pot along with 1 cup water. Bring to a boil, turn heat down, cover and simmer 20 minutes. Watch carefully and stir occasionally to keep from sticking.

Chop the broccoli stem and florets into bite-sized pieces. Wash the white potatoes well and, leaving the peel on, chop into 1" pieces. Add broccoli and potatoes to the pot with 2 quarts boiling water.

Cover and cook for 20 minutes.

Chop the tomatoes into small pieces. Add to the pot along with frozen corn, beans and peas. Cover and cook for another 20 minutes.

Wash the kale, remove the stem ends and tear the leaves into small pieces. Before adding to the pot, taste the broth and add salt as you wish. Add kale and use a wooden spoon to push and stir it down into the soup. Cover and simmer 20 minutes, until kale is cooked. Serve immediately.

Good served with corn bread. Leftover soup can be frozen.