Leftover Soup Day ($1.50/pp serving 16)

Soups are one the best ways to use leftover. You may never get the some one again! Now that... oh I cringe at the thought....fall is upon us, I will make a pot a soup every week, not always with left overs, but often enough. Make a large pot, it is ready for the rest of the week! (soups are a great way to get fussy eaters to eat some greens!!)

1 1/2 c cooked chick peas
1 pt jar salsa
3 scallions, chopped
1 sprig each of: thyme, rosemary finely chopped
1/8 c chopped The Farm basil
5 whole tomatoes (the Farm, Gaia's or Old Path), cored and chopped
1 bunch The Farm Redbor Kale, blanched and chopped
4 c chicken stock
1 lb Sunnybrook Bologna
s/p
olive oil

In a large pot heat oil over med heat. Add scallion, saute until just taking on color, about 10 minutes. Add in thyme, rosemary and basil. Cook for 1 minutes. Toss in chickepeas and saute for 5-7 minutes. Add in salsa, chopped tomatoes and stock. Bring to a boil, then reduce heat to simmer for at least 1 hour but if you have the time 4 hours is better

Slice bologna in half lengthwise. Then slice into halfmoon slices, about 1/4" thick. Saute over medium heat until crisped, about 10-15 minutes. Add to soup.

Just before serving add in kale and heat through.