Vegetable Soup

Warm up this winter with a hearty classic vegetable soup!

article-post
by Dani YokhnaOctober 14, 2013
PHOTO: Megan Myers

Yield: 8 servings

Ingredients

  • 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)

Preparation

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.


You Should Also read: