Description
A hearty and flavorful vegetable soup, perfect for a simple and healthy dinner. This recipe is ideal for using up leftover vegetables and can be made ahead of time.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups vegetable broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 pound potatoes, peeled and cubed
- 1 cup chopped broccoli florets
- 1 cup chopped kale
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth and diced tomatoes.
- Add cubed potatoes and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.
- Stir in broccoli, kale, and thyme.
- Cook for another 5-7 minutes, or until vegetables are tender-crisp.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- This soup can be made in a slow cooker. Combine all ingredients except kale and cook on low for 6-8 hours or on high for 3-4 hours. Add kale during the last 30 minutes of cooking.
- For a thicker soup, mash some of the potatoes against the side of the pot.
- This soup freezes well. Let cool completely, then store in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 8g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg