4 tsp. olive oil
1 onion, diced
Salt & Pepper, to taste
2 cloves minced garlic
2 large carrots, chopped
1 stalk celery, chopped
1 cup kale, chopped
1/4 parsley, chopped
1 small red peppers, chopped
1 small zucchini, chopped
2 small potatoes, peeled and chopped
1 large tomato, seeded and chopped
1 quart Chicken or Vegetable Broth
Prepare all vegetables by washing, drying and chopping.
Heat olive oil in large Dutch oven over medium heat. Add the onion, season with salt and pepper. Cook, stirring occasionally, until translucent, about 5 minutes.
Add carrots, celery and garlic. Season again with salt and pepper. Cook, stirring occasionally until the garlic is fragrant, about 2 minutes.
Add kale and parsley. Season again with salt and pepper. Cook an additional 5 minutes.
Add red peppers, zucchini, potatoes, tomato and broth. Bring to a boil, reduce heat and simmer, uncovered, 15 to 25 minutes or until potatoes are tender. Taste and season with additional salt and pepper as needed.
Serve with shredded cheddar cheese.
Goes great with Cheddar Muffins. For Cheddar Muffin recipe, click here.
- You might want to make this an even heartier soup by adding a can of your favorite beans. No need to rinse and drain if you don't want to. The starches from the beans will thicken your broth slightly.
- If you prefer spinach over kale, just add the spinach near the end of your cooking time. Spinach is more tender than kale and only requires a few minutes to wilt in your soup.