Harvest Vegetable Soup
Prep time
Cook time
Total time
Vegetable soup can be the perfect pick me up on a cold a gloomy day. The best part is...you can use whatever vegetables you happen to have on hand.
Recipe type: Dinner
Cuisine: American
Serves: 8
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons Italian seasoning
  • kosher salt
  • freshly ground black pepper
  • 32 ounces chicken broth
  • 1 28 ounce can diced tomatoes
  • 1 14½ ounce can cannellini beans
  • 8 cups mixed vegetables
  • 1 bunch kale, sliced into ribbons
  1. In a large stockpot, heat oil over medium heat. Once hot, add the onions, garlic, tomato paste, Italian seasoning, kosher salt and black pepper. Continue to cook until onions are translucent. Stir frequently. (Cook for approximately 5 minutes.)
  2. Add broth and tomatoes and bring to a boil then reduce to a simmer and cook for 10 minutes.
  3. Add beans, vegetables and kale to the pot and bring to a simmer and cook for 20-25 minutes.
  4. Add salt and pepper to taste.
  5. Serve hot.
You can use frozen of fresh vegetables and whatever vegetables are in season. If using fresh squash, you may need to cook a bit longer to get the pieces to soften up.
Recipe by My Man's Belly at http://mymansbelly.com/2016/11/08/harvest-vegetable-soup/