Yummm I’m a soup lover as well. It’s the best for making a big batch and reheating throughout the week…Especially during this awful winter weather. I need to add this into my rotation for sure!
1 T olive oil
1 medium yellow onion, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 red bell pepper, 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 T fresh parsley, chopped
Heat up a large pot over med-high heat and add olive oil.
Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
Add in garlic and bell pepper and cook for 1 minute.
Add in green beans and cook for another minute.
Top with diced tomatoes, vegetable stock and spices and give it a stir.
Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.
Add in kale and cook for 5 more minutes (it will wilt).
Top with fresh parsley and serve warm.
Will keep for a week in refrigerator and freezes well for several months.
Original Recipe Website >>> Detox Vegetable Soup @thehealthymaven.com