Seriously Good Vegetable Soup

Name: Seriously Good Vegetable Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 medium yellow or white onion (chopped); 4 stalks celery stalks (chopped); 6 whole carrots (peeled and chopped); 12 cloves garlic (pressed or minced); 1 tsp curry powder; 1 tsp dried thyme; 4 cup seasonal vegetables (chopped; such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash); 4 cup kale, collard greens, chard or spinach (chopped; thick ribs removed); 2 56 oz can diced tomatoes (large cans with juices); 8 cup vegetable broth (64 oz); 4 cup water; 1 tsp red pepper flakes (reduce or omit if sensitive to spice); 2 tsp fine sea salt (divided, to taste); freshly ground black pepper (to taste); 4 leaves bay leaves; 8 tbsp extra-virgin olive oil (divided); 2 tbsp lemon juice

A hearty, flavorful vegetable soup loaded with seasonal vegetables, aromatic spices, and leafy greens in a rich tomato and vegetable broth base.

55 min total8 servingsAmerican

Calories

280

Protein

Carbs

32g

Fat

14g

Ingredients

2 medium yellow or white onion (chopped)
4 stalks celery stalks (chopped)
6 whole carrots (peeled and chopped)
12 cloves garlic (pressed or minced)
1 tsp curry powder
1 tsp dried thyme
4 cup seasonal vegetables (chopped; such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash)
4 cup kale, collard greens, chard or spinach (chopped; thick ribs removed)
2 56 oz can diced tomatoes (large cans with juices)
8 cup vegetable broth (64 oz)
4 cup water
1 tsp red pepper flakes (reduce or omit if sensitive to spice)
2 tsp fine sea salt (divided, to taste)
freshly ground black pepper (to taste)
4 leaves bay leaves
8 tbsp extra-virgin olive oil (divided)
2 tbsp lemon juice

Instructions

1
Warm 3 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Once shimmering, add the chopped onion, carrot, celery, seasonal vegetables, and 1/2 teaspoon salt, stirring often until the onion has softened and is turning translucent.
2
Add the garlic, curry powder, and thyme, stirring frequently until fragrant, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
3
Pour in the broth and water, then add 1/2 teaspoon more salt, 2 bay leaves, and the red pepper flakes. Season generously with freshly ground black pepper, raise the heat, and bring to a boil.
4
Partially cover the pot and reduce heat to maintain a gentle simmer for 25 minutes.
5
Remove the lid and add the chopped greens, then continue simmering for 5 minutes or more until the greens have softened to your liking.
6
Remove the pot from heat and discard the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil, then taste and season with more salt, pepper, and/or red pepper flakes as needed.
7
Divide into bowls and serve.