Vegetable Soup
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 1diced onion
- 3large diced carrots
- Seasonings to taste, like cumin, coriander, curry, black pepper, dash of nutmeg
- 2cans low-sodium chicken broth
- 1can condensed tomato soup, undiluted
- 1large can diced tomatoes
- 1package frozen mixed vegetables, or more if desired
- 1tablespoon balsamic or red wine vinegar
- 1bunch kale
- Extra-virgin olive oil to coat
- Sea salt to taste
Nutritional analysis per serving (6 servings)
197 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 7 grams protein; 871 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large saucepan and saute the onions and carrots 5 minutes.
- Step 2
Add seasonings, followed by chicken broth, tomato soup, diced tomatoes, frozen vegetables and vinegar.
- Step 3
Bring to a low boil, reduce heat and simmer 30 minutes or more.
- Step 4
Preheat the oven to 400 degrees.
- Step 5
Wash and dry a bunch of kale. Cut out the tough veins and slice the kale into chip-size pieces. Place the pieces in a sealable plastic bag and sprinkle with olive oil.
- Step 6
Transfer the kale to a baking tray and bake for 15 minutes. Sprinkle with a little sea salt.
- •And special thanks to Nancy Sherer of Monaghan Township, Pa. who contributed a dozen ideas for adding veggies to other dishes, including these:• Wilted spinach or chard under fried or poached eggs.•Leafy greens, steamed or sautéed, sliced scallions and mushrooms added to miso soup.•Sweet red or green peppers, or both, sautéed in oil with some chopped onion and garlic, atop a bowl of brown rice.
Private Notes
Comments
I added 3 stalks of celery and 3 cloves of garlic. (Crushed the garlic with side of knife). Left out diced tomatoes. My wife loved this soup so much she made me write these notes so I don’t forget what I changed.
Vegetable soup with chicken broth? I guess it's not for vegetarians.
I cook the soup in an instant pot. 8min on high. Pressure release after 5-10min. I love this soup with a drizzle of olive oil and a couple of dashes Crystal hot sauce.
See notes in How to Cook Everything under Minestrone, p. 10
No one liked this much....leftovers were thrown out. I used the can of tomato soup, and my frozen homegrown tomatoes. I probably added too much red pepper flakes, as it was a little too spicy. The kale was too oily and almost burnt, although it was in the oven less time than called for. I will go back to my regular vegetable soup recipe.