Description
This homemade ten vegetable soup is truly the best! It is versatile and perfect to make at the end of the week with all of your random leftover veggies. If you’re craving a good healthy meal, this is it!
Ingredients
Scale
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 stalks celery, sliced
- 3 carrots, sliced
- 6 cloves of garlic, minced
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 1 medium potato, diced
- ½ tsp salt
- 1 tsp thyme
- 1 (15) oz can of beans, drained & rinsed
- 1 (15) oz can of fire roasted tomatoes
- 2 large handfuls of kale
- 6 cups vegetable broth
- Freshly ground black pepper
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the onions, celery, carrots and ¼ tsp of the salt. Saute for 8-10 minutes until onions are translucent and vegetables begin to soften.
- Add the garlic, zucchini, red bell pepper, potato, fire-roasted tomatoes, thyme and remaining ¼ salt. Saute for 30 seconds or until garlic becomes fragrant.
- Add the vegetable broth and beans. Bring the soup to a gentle boil, then partially cover with a lid and drop the head down to low and allow the soup to simmer for 15-20 minutes, or until vegetables can be pierced with a fork.
- Remove the lid and stir in the kale until it starts to wilt.
- Serve in soup bowls and top with freshly ground black pepper.
Notes
- I like to use cannellini beans or great northern beans, but any bean will work.
- Keep a well stocked pantry so you can make this soup anytime!