I’ve written about my love for soup before. In my opinion, it’s one of the most versatile and easiest meals to make that happens to be filling and healthy, depending on the ingredients. Right now, it is freezing on the east coast and that weather just calls for curling up with a warm blanket and some homemade soup.
This is my standard, working recipe for when I have too many vegetables (a massive dilemma, I know) and not enough time or motivation to cook them individually. I like the simplicity and versatility of this soup because it really depends on what I have on hand. I’ve made this soup with different vegetables before. I’ve also made this soup with rice for something more filling. If you choose to add a grain, I suggest adding more water as well. I happened to have green beans and yellow squash on hand for this batch. Kale can also be subbed for your green of choice.
- 2 Tbsp olive oil
- 1 C chopped carrots, about 3 medium sized carrots
- 1 C chopped celery, about 3 large stalks
- 1 large yellow onion, chopped
- 2 cloves of garlic, crushed
- 3 C chopped veggies of choice (I used yellow squash and green beans)
- 2 Tbsp soy sauce
- 2 Tbsp lemon juice
- 1 tsp oregano
- 2 bay leaves
- 4 C veggie stock
- 4 C water
- 1 bunch of kale, chopped
- 1 28-ounce can of kidney beans
- Salt and pepper to taste
Heat olive oil in a large stovetop pan. Add carrots, celery, and onions and allow to cook on medium heat until veggies begin to soften. Add garlic and other vegetables and cook for another 5 minutes or until veggies are soft and begin to stick to the pan. Add in oregano, bay leaves, soy sauce, and lemon juice.
Allow to cook until soy sauce and lemon juice are almost evaporated, then add broth and water and bring to a boil. Add beans and kale and lower to a simmer, then cover and allow to simmer for 10 minutes. Remove from heat and add salt and pepper to taste.