Description
This is a quick-cooking vegetarian soup ready in less than 45 minutes. I enjoy the bright green hue of kale cooked separately in this soup. To skip that extra step, add kale directly to soup and let it simmer for 10 minutes.
Ingredients
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- 2 tablespoons olive oil
- 1 onion, diced
- 1 whole leek, cut in half lengthwise, rinsed, and sliced
- 2 cups butternut squash, cut into 3/4 inch dice
- 4 carrots, diced (about 1 1/2 cups)
- 2 celery stalks, diced
- 3 garlic cloves, finely minced
- 2 tsp. chili powder
- 2 teaspoons dried oregano
- 6 cups water
- 1 (14-ounce) can diced tomatoes, with juices, or 1 cup freshly roasted home tomatoes
- 5 cups kale, (about 1 small bunch), stalks removed, cut into bite-sized pieces
- 1 (15-ounce) can kidney beans, rinsed well with hot water
- Salt and pepper
Instructions
- In a soup pot, sauté the onion in the olive oil for 5 minutes. Add the leeks, butternut squash, carrots, celery, and garlic and sauté until leeks are wilted, 8 to10 minutes, stirring often. Add chili powder and oregano and stir 1 to 2 minutes until fragrant.
- Add the water, a few pinches of salt and diced tomato. Bring to a boil, then turn down the heat and simmer, partially covered, for about 20 minutes, until vegetables are cooked, but not falling apart.
- Meanwhile, bring 3 cups of water to boil in a medium saucepan and cook the kale, covered, in the boiling water for 5 minutes. Drain, and add to soup, along with beans. Season with additional salt, until the flavors pop, then pepper.