Horta (& Bean) Soup

2 qt. chicken, beef, or vegetable broth
1 c. fresh green beans, soy beans, or dried beans of your choice*
3 lg. carrots, chopped
5 celery stalks w/ leaves, chopped
2 bay leaves
2 med. onions, chopped
1-2 T. milled flax seed
2 med. sweet potatoes, chopped
1 tsp. each of basil, oregano, parsley, & mint (Or your favorite herbs)
1 pint of corn kernels
2-3 fresh tomatoes or 1 pint of canned tomatoes
salt & pepper to taste

*If you’re incorporating any dried beans (such as northern, white, broad, lima, etc), put beans into a large pot with broth. Bring to a boil and simmer for one hour. Keep in mind, you may need to add water to the soup to bring the level back up to about 2 quarts. Put chopped, fresh vegetables into a large pot with broth. Add bay leaves and bring to a boil. Reduce heat and simmer with lid slanted atop pot for 45 minutes. Add any frozen or canned vegetables and cook for a further 15-20 minutes, or until tender. Remove bay leaves. Add herbs, flax seed, and salt & pepper to taste. Stir and cook for 5 minutes more. Taste and add more herbs, salt, or pepper to even out taste.
Serve warm.

Sarah Kohrs
Mt. Jackson