Soak Beans the night before you want to make the soup, then on soup day boil 10-20 minutes.
Peel and Chop everything 2X the size you would like it to be in the finished soup. (not all squashes need to be peeled. Ask your farmer when buying, what he suggests.
Coat 3 of the 4 onions; all of the garlic; about 2/3 of the squash cubes; and both zucchini’s in sunflower oil and roast slowly (300-350deg) for at least an hour maybe 2 depending on size…until golden brown.
Fry remaining onion in sunflower oil until golden brown; add cumin, fry a bit more.
Add water until your pot is 2/3 full.
Add: soaked boiled kidney beans (or other local variety), corn kernels, baby onions, green beans, all roasted vegetables, chopped Rainbow swiss chard, chopped arugula, chopped celery, carrot discs, the rest of the chopped squash, salt and pepper.
Tie sage and thyme with cotton twine and let simmer for at least 2hrs. Be generous with the size of your herb bunches.
Recipe Notes
The soup tastes better if it cooks longer, i will often cook it overnight. it makes your house smell WONDERFUL