The temps have been rapidly dipping in NYC and to find some comfort (and warmth!) I made a big pot of vegetable soup. To mix up the recipe a bit, I concentrated on a rich broth with dill, parsley, basil and bay leaves and used kale, mushrooms, carrots, parsnips, peas and celery for the veggie part. It took almost all day to cook the soup but it was a quick favorite in our house that was complemented with a quick grilled cheese sandwich for dinner. Enjoy and add your favorite veggies to complete your personal winter veggie soup.
Vegetable Kale Soup
6-8 cups of water
1 bunch of kale, chopped
bunch of dill
bunch of parsley
1 can of kidney beans (or fresh if you have time)
2-3 bay leaves
2 sprigs of fresh basil
2 tablespoons of chopped garlic
2 parsnips, cut up
3-4 mushrooms, cut up
3-4 carrots, cut up
2 cups of frozen pea
3 stalks of celery
salt and pepper, to taste
Add water to a pot and let boil on a medium flame. Add the bay leaves, garlic and the parsley and dill. Cut up the parsnips, carrots and celery and place them in the pot. Switch the flame to low and cover. Let cook for about an hour, checking on the soup periodically. Add the mushrooms, peas, kale and the beans and cover – for about another hour. Add salt and pepper to taste and let cook some more a very low flame. Taste and enjoy!
Posted: Tuesday, January 17th, 2012 @ 3:03 am
Categories: recipes, vegetable soup recipes, vegetable soups, vegetarian and vegan soups.
Tags: easy soup recipe, kale vegetable soup, soup, soups, vegan soups, vegetable soup, vegetarian soups, winter sou.
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