Veggie Soup
Love soup in the Fall? Veggie Soup has butternut squash, potatoes, zucchini and more packed into this hearty meal.
Ingredients
- 2 Tbsp. olive oil
- 3 carrots, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups chopped butternut squash
- 3 red potatoes, chopped
- 1 cup chopped green beans
- 1 zucchini, chopped
- 1 1/2 cups chopped cabbage
- 1 tsp. salt
- 1/4 tsp. ground sage
- 1/8 tsp. cayenne pepper
- 1/2 tsp. all-spice
- 6 cups vegetable stock
- 1 (14.5 oz.) can diced tomatoes, juice included
- 6 springs thyme
- 2 cups chopped kale
Instructions
- Heat oil in a large pot over medium heat, add carrot and onion. Sauté for 5 minutes or until veggies begin to soften. Add in garlic and sauté for another minute.
- Add in butternut squash, potatoes, green beans, zucchini and cabbage. Add in salt, sage, cayenne and all-spice. Stir to combine. Add in broth, tomatoes and thyme. Stir and bring to a boil. Reduce heat to medium and simmer for 10 minutes.
- Add in kale, stir and simmer for an additional 10 minutes. Discard thyme sprigs before serving.
