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Vegetable Soup

Vegetable Soup

Dec 3, 2012

Vegetable Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 4
This soup is packed with protein and nutrients and is relatively low in calories and fat.
  • 2 Tbsp. extra-virgin olive oil
  • 1 large onion, diced
  • 3 medium carrots, diced
  • 2 cloves garlic, minced
  • 2 C. peeled butternut squash, cut in ½" cubes
  • ¼ tsp. ground allspice
  • 1 tsp. Himalayan salt
  • pinch cayenne pepper, or to taste
  • 4 sprigs fresh thyme
  • 4 C. low-sodium vegetable or free-range chicken broth
  • 1 (14.5 oz) can no-salt-added diced tomatoes
  • 2 C. lightly packed kale, ribs removed, coarsely chopped
  • 1 C. low-sodium canned chickpeas
  1. Heat the oil in large soup pot over medium-high heat.
  2. Add the onion and carrot and cook until they begin to soften, stirring occasionally, about 6 minutes.
  3. Add the garlic and cook for 1 minute more.
  4. Add the butternut squash, allspice, salt and cayenne; stir to combine.
  5. Add the thyme, broth and tomatoes (with their juice).
  6. Bring to a boil then reduce heat, cover and simmer 10 minutes.
  7. Add the kale and chickpeas and cook for 10 minutes more until the squash is tender and the kale has wilted.
  8. Pick out the thyme sprigs and discard before serving.
  9. (created by Ellie Krieger)


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