Hearty and healthy, this vegetable soup recipe is comforting and chock-full of veggies. It’s perfect for chilly winter days or if you’re feeling under the weather – and it’s easy to double (or triple!) for freezing!
Total time
Servings
Ingredients
4-5 tbls extra virgin olive oil
1 large onion, chopped
3 carrots, peeled & chopped
3 celery stalks, chopped
3 cups of seasonal veggies chopped into 1/2 inch pieces (potatoes, sweet potatoes, green beans, broccoli, squash, etc.)
1 can (28-ounce) diced tomatoes
7-8 cups vegetable broth
1-2 tsp red pepper flakes
2 bay leaves
2 cups kale, chopped (stems removed)
Lemon juice
Fresh cracked pepper
Steps
Sauté onion, celery, & carrots in olive oil with a pinch of salt until onions are softened.
Add remaining veggies, garlic, & thyme - continue to sauté for 2-3 mins.
Add diced tomatoes & allow to reduce for 3-4 mins.
Add broth (or water), bay leaves, red pepper flakes, & simmer for 20 mins or so.
Add chopped kale, a squeeze of lemon juice & season to taste with salt and pepper.
