Rich and good fall vegetable soup brimming with pre-winter vegetables and fiber-rich beans. This basic supper is liberated from gluten, grains, and dairy!
I’m one of those weirdos who likes to eat soup all year. It very well may be 100 degrees outside and I’ll go in and make a major pot of soup for lunch. I suppose you could say it’s just about as strange as drinking hot espresso for the duration of the day, which large numbers of us are liable of as wel.
I love stout soups that are loaded with good vegetables. They’re filling, however they’re an extraordinary method to get a few veggies into my children. They likewise help wipe out the produce drawers of my refrigerator—ideal approach to go through your soon-to-terminate veggies!
The decent thing about soups like this is that you can undoubtedly redo them to utilize your number one veggies or what you end up having available. Utilize swiss chard rather than kale, yams rather than reddish brown, or carrots rather than butternut squash… the prospects are perpetual!
INGREDIENTS
- 2 tablespoons avocado or coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups russet potato, peeled and chopped (sweet potato can be used instead)
- 2 cups butternut squash, peeled and chopped (sweet potato, carrots, or another winter squash can be used instead)
- 14.5 oz can diced tomatoes, undrained
- 64 ounces low sodium vegetable or chicken broth
- 1–2 bay leaves
- 2 teaspoons Herbes de Provence or italian seasoning
- pinch of allspice, optional
- 4–5 cups (1 bunch) kale or swiss chard, tough stems removed and leaves roughly chopped
- 2 cans Red Kidney or Cannellini beans, drained and rinsed (I used one of each. Substitute 2 cups of extra veggies in the place of these beans if paleo/whole30)
- salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (optional)
INSTRUCTIONS
- Heat oil in a large pot over medium-high heat. Add onion, garlic, potato, squash and a generous pinch of salt and pepper and sauté for 4-5 minutes. If omitting beans in a whole 30/paleo diet, add 2 cups of extra veggies (like chopped carrots, sweet potatoes, or winter squash) now.
- Add kale and sauté until wilted. Add the whole can of diced tomatoes, beans, broth, bay leaves, and herbs/spices. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer 5-6 minutes, until potatoes/squash have softened. Season with additional salt and pepper, as needed. Serve warm with fresh parsley sprinkled on top.
