Kale Vegetable Soup

When I first started making vegetable soup I remember wondering, is this what soup manufacturers do on a large scale? Just throw the ingredients in some type of huge cylindric container, bring to a boil, and then let simmer? 

kale vegetable soup

Then I started making vegetable soup, and I realized no, this isn’t what they do. Maybe it has shadows of similarities, but it can’t possibly be the same. Because homemade soup is just that much better! The ingredients for this vegetable soup are simple:

vegetables used for kale soup

And colorful, which is fun!

colorful vegetables

You can freeze this Kale Vegetable Soup for 2-3 months. I will admit, before I learned of this seemingly ubiquitous 3 month max freeze rule on soups & broths, I did freeze this for 6 months. And I did then defrost it, heat it up, and eat it. It still tasted delicious and I didn’t die.

kale vegetable soup

love + hugs:)

Screen Shot 2015-05-11 at 8.21.37 PM

Kale Vegetable Soup
Colorful, hearty, & light kale vegetable soup.
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  1. 2 Tbs. olive oil
  2. 3 medium carrots, cut into medium cubes (or similar shapes)
  3. 1 large yellow onion, chopped
  4. 2 medium cloves garlic, minced
  5. 2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
  6. 1/4 tsp. ground allspice
  7. 1/8 tsp. cayenne pepper
  8. 1 tsp. sea salt
  9. 1 quart low sodium chicken broth
  10. 1 14.5-oz. can diced tomatoes (do not drain)
  11. 4 sprigs fresh thyme
  12. 2 cups lightly packed, coarsely chopped kale
  13. 1 cup low sodium canned garbanzo beans
  1. Take a large dutch oven or soup pot and heat the oil over medium-high heat.
  2. Add the carrots & onions and cook, stirring occasional, about 5-6 minutes until they are softened (onions start to look translucent).
  3. Add the garlic and cook for 1 minute more.
  4. Add the squash, allspice, cayenne, and salt, stirring to combine.
  5. Add the broth, tomatoes with their juice, and thyme.
  6. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes.
  7. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, approximately 10-12 more minutes.
  8. Discard the thyme springs before serving. Season to taste with more salt and cayenne.
  9. Garnish with a few pieces of kale on top for a fresh look.
  1. I like to serve this with an equally healthy bread. Pictured is a seed bread, which also freezes well.
  2. Substitute in-season vegetables and turn this into something seasonal.
Kara the Cook http://karathecook.com/

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