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Healthy & Hearty Vegetable Soup

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 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author eeturner

Equipment

  • 1 large stock pot

Ingredients

  • 2 tbsp olive oil extra virgin
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 3 celery stalks chopped
  • 1/2 tsp table salt
  • 1/8 tsp black pepper
  • 1/2 tsp oregano dried
  • 2 bay leaves
  • 1 tbsp tomato paste
  • 2 medium carrots chopped
  • 2 medium russet potatoes chopped
  • 1 cup corn kernels fresh or frozen
  • 28 ounces diced tomatoes fresh or canned
  • 4 cups water
  • 16 ounces cannellini beans drained and rinsed
  • 2 cups chopped kale
  • 2 cups chopped collard greens sub: 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.
  • Serve and enjoy!