Oct 17, 2016

Vegetable Soup

Ingredients:
1 tablespoon Olive Oil
1 medium yellow onion, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 cups green beans, trimmed and chopped (or asparagus)
1 28-ounce can diced tomatoes
4 cups vegetable stock
1 ½ teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon black pepper
4 cups of kale, stemmed and chopped (or spinach)
2 tablespoons fresh parsley, chopped

Instructions:

• heat up large pot over med-high heat and add olive oil
• throw onion, carrot and celery and cook for 3-5 minutes or until onions are translucent
• add in garlic and bell pepper and cook for 1 minute
• add in green beans and cook for another minute
• top with diced tomatoes, vegetable stock and spices and give it a stir
• bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes
• add in kale and cook for 5 more minutes (it will wilt)
• top with fresh parsley and serve warm
• will keep for a week in refrigerator and freezes well for several months