This recipe proves how inexpensive and quick a healthy meal can be! The recipe also serves as a base for you to make it your own. Add the veggies that are in season and that your family enjoys. Add chicken or some white beans…or both! We don’t need to spend hours in the kitchen and hundreds of dollars each week to feed our families healthy, organic food. I love making this soup on busy weeknights because it takes just 30 minutes from start to finish.
Serves 6-8
Ingredients:
2 TBS avocado oil
1 large red onion, diced
3-4 cloves garlic, minced
4 carrots, peeled and diced
4 stalks celery, diced
3 medium russet potatoes, peeled and diced
1 tsp salt
1 tsp Italian seasoning
1/4 tsp black pepper
28 oz can crushed tomatoes
2 quarts (8 cups) vegetable broth
1 bunch kale, stemmed and chopped
Instructions:
In a large soup pot, heat oil over medium high heat. Add onions and cook for 4-5 minutes, until soft and translucent. Add garlic and cook for 1 minute. Add salt, pepper, and Italian seasoning, carrots, celery, and potatoes and cook for an additional 5 minutes, stirring occasionally. If vegetables start sticking to the pan, add a splash of the broth. Add tomatoes and broth, turn heat to high to bring to a boil, them turn to low to maintain a simmer. Simmer for 15-20 minutes, until vegetables are soft. Add chopped kale, cook for 1-2 minutes until wilted. Serve and enjoy!
