Like a lot of people celebrating the new year, I wanted to get my family off to a healthy start, so I made some Hearty Vegetable Soup on New Year’s Day. Not only is it healthy, all the different textures of vegetables make it hearty and satisfying. Plus, what’s better on a cold, winter night that a big bowl of warm, comforting soup!
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Hearty Vegetable Soup is not only delicious, but super healthy and easy-to-make, too. In addition to the requisite mirepoix (onion, carrot, and celery), I added some curly kale, garlic, a russet potato, canned fire-roasted tomatoes, and some fresh Italian parsley to this soup. I love adding curly kale to soup because unlike spinach, it holds its texture well and doesn’t become a slimy blob. Plus, it’s a great addition of color, and they say you need to eat the rainbow!
Feel free to make this soup your own. Green beans, cabbage, zucchini, broccoli or cauliflower would all be excellent additions in this soup. It’s totally optional, but I like to add Better than Bouillon chicken flavored bouillon because I find that it gives soup the depth of flavor that is sometimes missing with a healthy soup such as vegetable.
The great thing about Hearty Vegetable Soup is that it’s almost impossible to mess up. You saute the veggies for a little bit, add the tomatoes, spices, bouillon, and chicken or vegetable stock, and let it simmer for about 30-40 minutes. Right when I get ready to serve it, I add some chopped Italian parsley for freshness and a grating of parmesan cheese to round out the soup. I like to serve with this some freshly baked biscuits or a loaf of crusty French bread, which is perfect for dipping!
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- This soup can easily be made vegetarian by replacing the chicken bouillon with Better than Bouillon Vegetable Base or their organic version, and can then be made vegan by replacing the butter with olive oil and omitting the parmesan cheese.
- Muir Glen Organic Fire-Roasted Diced Tomatoes are my favorite. I love their fire-roasted flavor and the fact that they’re organic is a bonus!
Looking for another warm-you-up recipe? Try my Slow Cooker Split Pea Soup . It’s both healthy and delicious, and the slow cooker does all the work for you!
- 2 tbsp butter
- 3 carrots, sliced (about 1½ cups)
- 3 celery stalks, sliced (about 1-1½ cups)
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3½ cups chopped curly kale
- 1 large russet potato, cubed
- 1 (14.5oz) can fire-roasted diced tomatoes
- 2 quarts (8 cups) chicken or vegetable stock
- 1-2 tbsp. Better than Bouillon Organic Roasted Chicken Flavor (or vegetarian)
- 1 dried bay leaf
- salt & pepper
- chopped Italian parsley (garnish)
- freshly shredded parmesan cheese (garnish)
- In a large stock pot, saute carrot, celery, onion, and garlic in butter for about 7-8 minutes. Add potato, tomatoes, kale, stock, 1-2 tbsp of bouillon (depending on your taste. Start w/1 tbsp and add another if desired), bay leaf, and salt & pepper to taste. Bring to a boil, then reduce heat to medium/medium-low and simmer for about 40 minutes or until the vegetables have softened and are tender. Check to see if additional salt or pepper is needed.
- When you serve the soup, sprinkle chopped Italian parsley on the top and finish with a grating of parmesan cheese.