Steve's soup recipe

Really hearty soup. The thyme and sage add complexity. Goes good with a dense bread like Rye bread.

Recipe:

2 stalks celery, diced
1 medium onion, diced
2 cloves garlic (or more to taste) crushed
4 cups red potatoes, cubed
1 carrot, cubed OR 1 parsnip
5 cups vegetable broth
4 cups swiss chard, chopped
2 tsp dried, crushed sage
1 bay leaf
1/4 cup chopped fresh parsley or cilantro (preferred)
salt and pepper to taste
hot peppers (optional) to taste

1. Saute first three ingredients until soft - about 5 minutes
2. Add potatoes, broth, carrot (parsnip), thyme, bay leaf, hot pepper, bring to boil, simmer for 30 minutes
3. Add swiss chard, parsley, adjust seasonings, simmer for 10 minutes
4. Puree 2 cups of soup, add back to remaining liquid