With the onset of misty clouds and rainfall symphonies, homemade soups call to me. Unlike my Father who can turn any meal into a gourmet experience (thanks, dad), i am not a natural in the kitchen. By the age of 18 i was waiting tables, earning my way through University. I never learned to cook. Though admittedly, i do make a mean sandwich.
It wasn’t until i became a Mother that i’ve learn to enjoy and respect food preparation. My favorite sound beside rainfall and my daughter calling me “mommie” as she runs into my arms is the sound of “ummmm” from Dewa’s vocal chords as something i made lands on her little taste buds. Mind you, that sound doesn’t happen as much as i would like it to but that’s okay. I’m in a learning curve. 🙂 The below recipe however is a thumbs up. So i hope you enjoy it.
Vegetable and Kale Soup
• 1 tsp olive oil
* 1/2 sweet yellow onion, diced
* 3 carrots, diced
* 2 celery, diced
* 1 zucchini, diced ( i put this in the food processor so Dewa doesn’t know she’s eating it)
* 1 potato, cubed
* cup of corn
* 3-4 cloves of garlic, minced
* 1-2 tsp dried basil , to taste
* 1 14 oz can of diced tomatoes with juices
• 1 15 oz can of cannellini beans or white beans, drained and rinsed
• 6 cups of vegetable broth or chicken stock (i pre veggie broth)
* 2 veggie bouillon cubes
• Sea salt and freshly cracked pepper, to taste
• 2 cups of kale, chopped
Heat a Dutch oven over medium heat with the olive oil. Add the onions once it’s warm and saute for 2 minutes then add the minced garlic and stir constantly for 60 seconds. Add the carrot, celery, zucchini, potato, basil, diced tomatoes and vegetable broth. Stir the soup, mixing everything together, then season with sea salt and black pepper. Simmer on medium low heat for 45-60 minutes (depending on how soft you like your veggies). Add the Kale, corn, and beans, taste and re-season if needed. Cook for an additional 5 minutes. Enjoy!
Serve with some cornbread, pumpkin muffins or bread of choice.
In loving breath, joy