I love this soup. It’s incredibly hearty, flavorful and is basically on my stove all winter long. For people who have never made soup before, it can seem like a daunting dish to create. At least this is what I initially thought. However, it’s really simple. Essentially, all you have to do is cut up vegetables, put them in a pot and stir occasionally. It’s pretty hard to screw up. You don’t need to use exact measurements, you can add less or more of the spices depending on how you like it and I encourage you to swap out different ingredients. For example, tomatoes, mushrooms, spinach, sweet potatoes or corn would be great additions to this soup. Experiment with different flavors! You really cannot go wrong. In addition to this being a simple recipe, you’re more likely to eat healthy when you have a convenient meal like this ready go, after all it’s only two weeks into the new year and some of us are trying to stay on track with our resolutions! Think about it, if you’re at home and have a pre-made meal available that all you have to do is heat up, you’re much more likely to eat that than another “convenient” snack that isn’t nearly as healthy.
Ingredients:
- 2 cloves of garlic, minced
- 6 carrots, cut into 1/4 inch slices
- 6 stalks of celery, cut into 1/4 inch slices
- 1 yellow onion, roughly chopped. I prefer larger pieces of onion in my soup but do whatever you like. They don’t need to all be the same size or cut perfectly.
- 1 bunch of kale, roughly chopped
- 10 mini yukon potatoes (red skin also works well)
- 1 15 oz. can of canelli beans
- 4 cups of vegetable broth, low sodium
- 2 cups of water
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of thyme
- 1/2 teaspoon of oregano
Directions:
In a large pot, heat up a tablespoon of olive oil for about 30 seconds and then stir in the minced garlic. Let that cook for about a minute before throwing in the onions.
When the onions have cooked for two minutes, and begin to look translucent, add in the chopped carrots, celery, turmeric, thyme, oregano and a dash of salt & pepper to taste. Let cook for about five minutes, stirring occasionally.
Cut the potatoes into quarters (half and then half again) and stir into the pot. Drain and rinse the can of beans and stir those in too.
Next, add in the vegetable broth and two cups of water. Cover the pot and bring to a boil.
Wash and roughly chop the kale. Stir it into the soup and let simmer on medium to low heat for an hour.
Keep the pot covered in the fridge, heat up when you want a bowl. This will be good for up to a week.
