Recipe: Classic Clean Vegetable Soup

Last week, we took a road trip to Iowa City to spend time with my family. Of all our nights there, we did one home-cooked meal (sort of a Thanksgiving thing, since we won’t be together on the holiday). Put simply, it was a lot more indulgence than the norm — zero of which I regret, of course.

Amongst the takeout, dine outs, and pumpkin pie, I really craved something healthy, fresh, and cleaning when I got back home.

This is a very classic vegetable soup with a simple vegetable broth, tomatoes, carrot, green beans, onion, etc. Simple, but so flavorful, and all the fiber makes it very filling and satisfying.

For added protein, you could easily throw in some white beans or quinoa (to keep it vegan), or even a ground beef if you want to make it a bit hardier.

Enjoy!

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INGREDIENTS

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 1 large carrot, peeled and chopped

• 2 celery stalks, chopped

• 1 red bell pepper, seeded + chopped

• 4 garlic cloves, minced

• 2 cups green beans, trimmed and chopped

• 1 28-ounce can of diced tomatoes

• 4 cups vegetable stock

• 1 1/2 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp dried thyme

• 1 tsp sea salt

• 1/2 tsp black pepper

• 4 cups of kale, stemmed and chopped

• 2 tbsp fresh parsley, chopped

DIRECTIONS

1. Heat up a large pot over med-high heat and add olive oil.

2. Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.

3. Add in garlic and bell pepper and cook for 1 minute.

4. Add in green beans and cook for another minute.

5. Top with diced tomatoes, vegetable stock and spices and give it a stir.

6. Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.

7. Add in kale and cook for 5 more minutes (it will wilt).

8. Top with fresh parsley and serve warm.