4 cloves of garlic, crushed into a paste
1 serrano pepper, half of seeds removed, thinly sliced
4 carrots, scrubbed clean, skins on, cut into rough chunks
4 celery stalks, cut into rough chunks
3 small rutabagas, peeled and cut into medium dice
3 small zucchini, diced
8 cups water
3 roma tomatoes, with seeds and skin, diced
2 cups pinto beans, I used dried ones that I cooked before hand, used cooking liquids in soup
2 bunches of kale, thinly sliced
1 juice of 1/2 lemon
maldon salt, to taste
fresh cracked black pepper, to taste
Heat a large pot over medium heat. Add the leeks, garlic, and serranos. Sweat over low heat for 5 minutes, stirring often. Add carrots, celery and the rutabagas. Cook for about 3 minutes.
Add the water, tomatoes and pinto beans, simmer over low heat for at least 30 minutes. The longer, the better the flavor is. 15 minutes before serving stir in the kale and zucchini. Cook for 5 minutes. Stir in lemon juice. Season with salt and pepper to taste. Serve. Eat.