Soup Recipe That Includes Kale, Celery, Carrots and Beets?

Just combine them all together.
Use chicken broth as a base.
You then add those veggies into it, chopping them up first.
You can then add:
bacon (that you crisp beforehand)
barley
elbow macaroni
or whatever else you want.

Season as you go.
And yes, throw in that onion too.

Easy.

I usually make soups without a recipe.

Sounds like my mother's Ukranian family beet soup recipe. I don't say "borscht" because it isn't traditional borscht. We start by slicing beets thin, maybe 3 lg or 4-5 small beets, chopping them into bite-sized pieces, or even shredding if you have the muscle for that. Then in a cast iron pan, using a small amount of oil and high heat, cook those beets until they begin to carmelize and blacken around the edges. Then you add more oil, lower the flame, and start adding veggies that you would use in soups such as carrots, celery (not too much), lots of onion, and a few cloves of garlic. (I also love to add fresh corn kernals, but never canned or frozen because it loses all its texture in the broth and gets mushy.) When these ingredients have started to cook (about 10 minutes) you add water or stock if you prefer. I bring this base to a boil, add a small 8 oz. can of tomato sauce (chopped fresh tomato is optional), and then simmer for about 45 minutes. I don't add the chopped kale until the end. I sometimes also add potato and/ or cauliflower depending on how hearty of a soup you want, which would go in towards the end but need more time than the kale. You can season with herbs but I don't add much other than salt and pepper.

This soup has a delicious rich flavor and is very healthy and nutrient-rich. It is also beautiful and full of purples, pinks and majentas. Personally I love served with grated parmesean on top. Good luck!

Kale soup is easy. You can saute a beef shank (or leave it out) and then saute some onions, the celery and garlic. Take the stems off of the kale and finely chop. Clean and chop the carrots. Add veggies, one 28 oz can of crushed tomatoes and beef or veggie stock. I also add one-two cans of white beans. You can add chopped potatoes. I have also loved adding butternut squash or sweet potatoes. Seasonings that are good include cumin, coriander and red pepper flakes and a bay leaf. (I would roast the beets separately and serve them on the side as they might overpower the flavor of the soup...same thing can happen with turnips). I am half Portuguese and we eat a lot of kale soup and I used to make it with wonderful sausage called linguisa, but I can't eat that any more ;-(....

I make up soups using whatever ingredients I have. What I would do is cut up the veggies, excluding the kale and cook them in water until tender. Then throw in the cut up kale and beef or chicken bouillon or broth and cook until the kale is wilted. I usually but not always add some herbs, whatever ones I feel like. Thyme, marjoram, oregano, rosemary and of course salt and pepper.

I agree with Marda. I don't use recipes for soup. Take the veggies and some chicken or veggie stock and add whatever spices you like. Barley is also a great addition to vegetable soup and is a good source of whole grains and fiber. I don't know where you are in Chicago, but The Spice House (there are several locations) has the most wonderful selection of FRESH spices and the staff is very knowledgeable. Now this is making me hungry! I think I'll make some for dinner tonight too, especially since winter is returning tomorrow.

A great base for your veggies would be V8 juice. It makes it very rich and yummy.

This will get you close. You can also include the celery as many borscht recipes include it. I'm not sure on the kale though...

http://allrecipes.com/recipe/ukrainian-red-borscht-soup/d...

Your juicer doesn't happen to be a Vitamix, does it? I just got one this weekend - it is wonderful! And it makes soup, and makes it hot. I haven't done THAT yet, but plan to this week with some leftover chicken.

You can look at vitamix.com and click on recipes. Even if you don't have a vitamix, you could do some of what they say and then transfer it into a pot to warm it.

Dawn

You can use any and all of your veggies in a soup...

I always start by sauteing and caramelizing a couple of onions with garlic...

Then add your chopped up veggies, followed by enough broth to cover, bring to boil, reduce to a simmer and eat when the vegetables are at a consistency you like.

Add the Kale very last only 10-15 minutes before serving. Same as spinach and green onions.

The beets will make the soup very purple, much like a traditional Borscht.