A hearty, veggie packed with soup with carrot, celery, onion, tomato, potato, cauliflower, zucchini, kale, peas and lima beans (I guess these are technically a legume but I'll just count them as a vegetable too). This soup will freeze well too! —thesinglebite
small onion, diced
celery stalk, diced
garlic cloves, finely chopped
small yukon gold or red potato, peeled and cut into 1/2" cubes
can unsalted diced tomato
low sodium vegetable broth
small cauliflower florets
frozen lima beans
large kale leaf, ribbed removed, chopped into pieces
salt and pepper to taste
In This Recipe
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.