This soup is served at the Taste of History restaurant at Greenfield Village in Dearborn, Michigan. I found this recipe on a recipe card on display inside the restaurant. You can substitute spinach for the dandelion greens if they are not available. I usually add more vegetable stock (about 2 to 4 cups) and more corn. Dried herbs can substitute for the fresh--use 4 teaspoons dried basil and 2 teaspoons dried oregano.
Provided by doobtones 2
Categories Spinach
Time 1h30m
Yield 1 gallon, 8 serving(s)
Number Of Ingredients 17
Steps:
- Saute the celery, carrot, onion, basil, oregano, cumin and garlic in the vegetable oil until tender. Add the stock, bay leaf, corn, beans and potatoes and simmer until the potatoes are tender. Season with salt and pepper.
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