Vegetable Soup

Warm up this winter with a hearty classic vegetable soup!

by Dani Yokhna
PHOTO: Megan Myers

Yield: 8 servings


  • 2 T. olive or canola oil
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 15 ounces diced tomatoes
  • 1 pound potatoes, cut into 1-inch chunks
  • 8 cups vegetable broth
  • 2 bay leaves
  • 1½ tsp. salt
  • 1 tsp. black pepper
  • 2 tsp. dried tarragon
  • 1 bunch kale, torn into pieces (about 8 packed cups)


Heat oil in stockpot or Dutch oven over medium heat. Add carrots, celery and onion, and cook until softened, about 5 minutes. Add tomatoes, potatoes and broth, and bring to boil.

Reduce heat to medium-low, stir in spices, and let simmer 20 minutes.

Add kale and cook an additional 10 minutes, until kale is wilted and potatoes are easily pierced with fork.

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