Vegetable Soup
Simple single-pot soup that is healthy and full of flavor!
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 carrot chopped
- 2 celery stalks thinly sliced
- 3 cloves garlic minced
- 1 large sweet potato peeled and chopped
- 2 cups butternut squash chopped
- 3 bay leaves
- 4 cans 14 ½ oz each reduced-sodium vegetable broth
- 2 cans 15 oz each diced tomatoes
- 1 cans 15 oz chickpeas, rinsed and drained
- 1 cup quinoa
- 1 tbsp fresh rosemary minced
- 2 tbsp fresh thyme minced
- 2 cups kale chopped, ribs and stems removed
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large stockpot over medium heat. Add onion, carrot, and celery and cook until onions are translucent, about 5minutes. Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don’t stick to the bottom of the pan.
- Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with fresh rosemary and thyme. Cook for 15minutes or until quinoa is soft. Stir in the kale and cook for an additional 5minutes. Season with salt and black pepper, to taste. Serve warm.
Notes
This soup freezes well – juts make sure to cool the soup completely before freezing. Can be stored up to 2 months frozen.
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