Go Back
Print

Vegetable Soup

This is a very flexible vegetable soup, made with chicken broth, kale, cabbage, beans, tomatoes, squash, carrots, onion and celery.

Ingredients

  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion diced
  • 1/4 cup olive oil
  • 1/2 small cabbage, sliced
  • 12 leaves kale, chard or some combination
  • 1 turnip, diced or 1 potato, peeled and diced optional
  • 1 cup green beans
  • 3 cups diced tomatoes or equivalent canned
  • 8 cups chicken broth
  • 1 15- oz can of beans white, kidney, whatever you like, rinsed and drained
  • 1/2 teaspoon pepper
  • 1 summer squash, green or yellow, sliced
  • 1/4 cup fresh basil, diced
  • salt to taste

Instructions

  • Saute the onion, carrots, and celery in the olive oil for a few minutes. Add the chard/kale and cabbage and cover and cook for 5 minutes, until wilted, stirring periodically. Add the green beans and turnip or potato, cover and cook another few minutes.
  • Add the diced tomatoes, chicken broth, pepper, and beans. Cover and cook 20 minutes.
  • Add the summer squash, basil, and salt (after tasting). Cover and cook another 20 minutes.