Veggie Bean Kale Soup
Adapted from a recipe on Oh She Glows, you can use all kinds of vegetables and different kinds of beans in this soup. I like the spice/broth mix, and the kale. You can change it up a fair bit if you make it closer to the original version one time (red lentils, no cauliflower, no barley) and make a more chunky mixed vegetable version (white beans, plus cauliflower or other veggies, and barley) the next. It’s all about the broth, ‘bout the broth, ‘bout the broth.
I often double the recipe to get a big 5-qt pot full of soup, and freeze some of it!
Ingredients
- 1 T olive oil
- 2 large garlic cloves, minced
- 1 onion, diced
- 3 celery stalks, diced
- 3 carrots, diced
- (opt.) cauliflower, chopped
- 14-oz can of tomatoes (or fresh)
- 5-6 cups veggie broth
- 1 cup red lentils, or other legume
- (garbanzo, calypso, etc.)
- A big bunch of kale, chopped
- (opt.) 1 cup of barley (TJs fast, or pre-cooked)
Spices (double for Full Pot)
- 1 bay leaf
- 1 1/2 tsp cumin
- 2 tsp chili powder
- 1/2 tsp coriander
- 1/2 tsp spoked paprika
- 1/4 tsp cayenne pepper (or include a diced jalapeno in the veggies)
- salt & pepper to taste
Instructions
In a big pot, saute onion and garlic in oil for 5-6 minutes. Add celery and carrots (and cauliflower if used) a few minutes more. Stir in the spices. Stir in the tomatoes, broth, and lentils/legumes. Bring to a boil. Add kale and barley (if using). Reduce heat. Simmer for 20-30 minutes. Turn off heat and let cool a little while you futz. Go outside for a bit and come back in and notice that the house smells terrific. Dish up a bowl and enjoy!