In a large soup pan
Chop 1 onion, saute in olive oil on med heat
Keep sauteing…Add 5-6 celery stalks, add some celery leaves too!
Keep sauteing…add 5 cloves garlic (chopped), 1/2 inch ginger root (minced), rosemary, thyme, basil.
Keep sauteing…Add 1/2 bag chopped baby carrots and 2 large sliced russet potatoes
When onion is see-through, add 1 package TJ’s free-range organic chicken stock or turkey stock
Add 1/2 bag rainbow chard
Cover and reduce heat, simmer until potatoes mostly disintegrate into the broth. Lightly salt and enjoy!
(p.s. after throwing away 2 1/2 pots of soup, 2 weeks in a row, I am now following my stepmoms advice and freezing 1/2 of this soup for later)