1 (20 ounce) can peeled and diced tomatoes with green chile peppers
6 cloves garlic, minced
1/5 cup chopped onion
1/2 cup chopped green bell pepper
1 cup chopped celery
1/2 cup chopped kale
1 cup cooked croutons
1 cup fresh broccoli florets
4 cups water
3 tablespoons olive oil
In a large bowl, mix tomatoes and peppers. Spread this mixture into a large stock pot and place the lid on top if possible.
Stir in the garlic, onion, bell pepper, celery and kale. Cover and simmer on medium heat until vegetables are tender but slightly bitter, about 35 minutes. Remove from heat, cool and spread up top of mushroom layer (lightly drizzle with olive oil), leaving a large area for evaporation.