Kitchen-Sink Vegetable Soup

vegetable soup is one of the easiest make! I might as well call it my kitchen-sink soup because all I do is sauté any veggies I have, add some basic spices, then let it brew in some vegetable stock.Voila! You have Vegetable Soup.

And to add something a

little extra, I always pair mine with a delicious turkey melt.

INGREDIENTS

• 4 large carrots (chopped)

• 4 celery stalks (chopped)

• 1 yellow onion (chopped)

• Heirloom cherry tomatoes (1-2 handfuls halved, saving some for topping.)

• 10 ozs of kale

• 1 can of garbanzo beans

• 4 cups of vegetable stock

• 1 tbsp minced garlic

• 1/2 tbsp of:

  • Oregano

  • Paprika

  • Cumin

  • Celery seed

• 1/4 tbsp garlic powder

• 1/4 tbsp onion powder

• Salt & pepper to taste

• Red chili flakes to taste (opt. for spice)

RECIPE

1. In a big, deep pot (dutch oven or dutch oven sized pot), heat a drizzle of olive oil on medium-high heat. Add in your garlic and cook until aromatic (~ 1-2 mins).

2. Add in your veggies, except for kale. Sauté until they get a little bit of color on them (~ 7 minutes).

3. In the same pot, pour in the vegetable stock, add your kale, beans, and all your spices. Bring to a simmer and let veggies, spices and stock stew for about 20-30 minutes (until carrots are soft and easily pierced).

   • Pro tip: I keep a jar of Better Than Bouillon stock flavors in my fridge so I can have stock on demand.

4. Once carrots are at perfect consistency, it’s ready. Spoon into bowls and top off with some halved tomatoes. Enjoy!

Add this reversed-turkey melt to your soup.