Packed full of vegetables and flavor, this vegetable soup makes a delicious meal for lunch or dinner.
Course Main Course
Cuisine American
Keyword dinner, soup, vegetable soup
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 8servings
Author eeturner
Equipment
1 large stock pot
Ingredients
2tbspolive oilextra virgin
1largeyellow onionchopped
4clovesgarlicminced
3celery stalkschopped
1/2tsptable salt
1/8tspblack pepper
1/2tsporeganodried
2bay leaves
1tbsptomato paste
2mediumcarrotschopped
2mediumrusset potatoeschopped
1cupcorn kernelsfresh or frozen
28ouncesdiced tomatoesfresh or canned
4cupswater
16ouncescannellini beansdrained and rinsed
2cupschopped kale
2cupschopped collard greenssub: kale
Instructions
In large stock pot, add olive oil and heat over medium high heat until shimmering.
Add onions, garlic and celery and cook, stirring occassionally for 2 to 3 minutes.
Add table salt, black pepper, oregano and bay leaves and stir. Continue to cook until the onions and celery have softened, another 3 to 4 minutes. Add tomato paste and stirring frequently, cook for another minute.
Add carrots, potatoes, corn, diced tomatoes and water and stir well. Cover, reduce heat to medium and cook until the carrot and potatoes are tender.
Add beans and kale and stir well. Cook until the kale is wilted and softened, about 2 to 3 minutes.