Soup Club

[warch]

First rule of Soup Club...no one talks about Soup Club.

Well not really. I hope thats not the case.
I have some pals and we have started taking turns each month hosting a tasty peasant soup or stew based meal. Soup is tasty, cheap, healthy, diverse, and makes your house smell good.
I thought it might be interesting to explore the topic here.

This entry was killer, beloved by all present. And pretty darn quick and easy.

Shrimp Soup
serves 4 hungry folks.

BROTH:
1 tblsp olive oil
2 medium onions thinly sliced
2 large carrots thinly sliced
1 stalk celery thinly sliced
3 garlic clove (or more!) minced
bit of pepper, bit of salt
3 14 oz containers chicken broth
Saute veggies 7-10 minutes until nearly tender. Add chicken broth. Cover, bring to boil and remove from heat.
(Broth can be made ahead, or you can just keep going...onto soup)

SOUP:
A batch of the broth above
2 15 oz. cans chickpeas (Wolf, a chance to hit up that coworker)
1 14oz can stewed tomatos
1/2 tsp. ground coriander
1/2 tsp tumeric
1/8 tsp crushed red pepper flakes (or to taste)
1 bunch fresh greens- collards or kale chopped
3/4 lb or a bit more raw medium shrimp, peeled, deveined, (cut in half if you like to fuss)
In large pot, add to broth all ingredients except greens and shrimp. Cover, and bring to boil. Add greens and reduce to low. Simmer 15 minutes until greens are tender. Stir in shrimp. cover and simmer 2-3 minutes or just until shrimp are cooked. Season with salt and pepper.

Crusty good bread for sopping. You will not wish to leave any trace.
Have you had any good soup lately?