Vegetable SoupOrganic-Leafy-Top-Carrots

Garlic-Use-Garlic-Press

Green-Beans-Vegetable-Soup

Vegetable-Soup-Vegetable-Broth

Add-Fresh-Parsley-Lemon

I live for beautiful produce. I have days where I walk around the produce section of a grocery store admiring the bountiful baskets of vegetables, fruits and herbs. They tend to be some of my favorite moments of the day. No lie. Fresh produce excites me. Everyday is a great day to me, however I truly enjoy grocery shopping. Recently, I couldn’t resist these long, leafy green topped organic carrots. I mean, look at them! It’s carrot season, so it’s very easy to find fresh carrots right now. I can’t wait to incorporate these stalks of beauty into my fall and winter dishes. With the weather cooling down, I decided to make a delicious and nutritious vegetable soup first.

Vegetable soup is simple to make and very nutritious. I recommend adding  any and all vegetables in your fridge. I especially love to add kale and sweet potatoes to my vegetable soup to make it more hearty. This recipe makes a ton, so I recommend freezing some for later. It’ll taste just as good and even better in the future. Promise. 

Ingredients:

4T Olive oil
2 Cups chopped kale
2T Garlic, minced
1t Salt
2 Cups carrots, peeled and chopped into roundd
2 Cups peeled and diced sweet potatoes
2 Cups fresh green beans, broken or cut into 3/4-inch pieces
2 Quarts vegetable broth
4 Cups peeled, seeded, and chopped tomatoes
1 Can of corn or 2 ears corn, kernels removed
1/2t Ground black pepper
1/4 Cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Directions:

1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.
2. Add kale, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes.
3. Add the carrots, sweet potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
4. Add the stock, increase the heat to high, and bring to a simmer.
5. Once simmering, add the tomatoes, corn kernels, and pepper.
6. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
7. Remove from heat and add the parsley and lemon juice.
8. Season, to taste, with salt.
9. Ladel to bowl and serve.

Enjoy!

Recipe adapted from Alton Brown’s recipe here.