10 Vegetable Soup
Ingredients
- 2 tablespoons olive oil ⓘ
- 1/2 small onion, diced ⓘ
- 1 celery stalk, diced ⓘ
- 1 carrot, diced ⓘ
- 2 garlic cloves, finely chopped
- 1 small yukon gold or red potato, peeled and cut into 1/2" cubes ⓘ
- 1 can unsalted diced tomato
- 4-5 cups low sodium vegetable broth ⓘ
- 1 cup small cauliflower florets ⓘ
- 1/2 cup frozen peas ⓘ
- 1 cup frozen lima beans ⓘ
- 1 large kale leaf, ribbed removed, chopped into pieces ⓘ
- salt and pepper to taste ⓘ
Instructions
- Add oil to a large soup pot and warm over medium heat for a minute. Add onion, celery and carrot with a pinch of salt. Cook 4-5 minutes. Add garlic and basil and cook another 2 minutes.
- Add zucchini, potato, cauliflower and toss to coat; cook for a minute. Add tomatoes and 4 cups of broth. Increase heat and bring to a boil. Once boiling, reduce to low and simmer for 20 minutes.
- Add peas and lima beans, cook 10 minutes.
- Remove from heat, stir in kale and let it wilt from the hot liquid. Season with salt and pepper and serve.
Nutrition & Diet Analysis (per serving)
658
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).