I’m a major soup girl. Soup for breakfast, lunch or dinner.
So this comes with great weight that I say this. This is my FAVORITE soup ever. Ever. And I made it. And it’s easy. I make it about once every two weeks, just to have in the fridge for lunch or to send to work with my husband.
It’s my favorite for a few reasons.
For one, it uses up my neglected produce box vegetables that sit in the fridge, looking forlorn. You can throw pretty much any vegetable you have in. If you don’t have kale, use chard. No sweet potatoes? Use potatoes. No fresh corn? Frozen is fine. And so on and so on. I almost never leave out the sweet potatoes, though, because it provides such an amazing sweet flavor.
Second, the broth is so flavorful, with just a hint of heat and all of the goodness of the vegetables.
You may not think a vegetable soup can be satisfying, but with the addition of the beans, this one surely is. It’s filling and makes you feel like you did something darn good for your body by eating it. I almost hesitate to call it a soup, because it’s chunky and more like a vegetable stew.
I love it, and I hope you love it, too!
Root Vegetable Soup with Beans and Greens
3 Tbs olive oil
1 medium onion, diced
1 bulb fennel, washed, trimmed and diced
4 stalks celery with leaves, chopped into 1 inch pieces
4 carrots, peeled and chopped into 1 inch pieces
2 large sweet potatoes, yams or Yukon Gold potatoes, peeled and cubed into 1 inch pieces
1/2 tsp dried thyme
5 cloves garlic
2 (15-ounce) cans of white or cannelini beans, drained and rinsed
1 (28-ounce) can of diced tomatoes
3 1/2 cups low sodium organic chicken or vegetable broth
2 Tbs soy sauce
1 tsp Kosher salt
1/4 tsp red pepper flakes
1/2 tsp freshly ground black pepper
1 bunch kale or chard, ribs removed, chopped into bite-sized pieces
2 cobs fresh corn, kernels removed
Add the olive oil to a large Dutch oven and turn the heat to medium-high. When the oil starts to ripple, add the onion, fennel, celery, carrots and sweet potatoes. Cook until onions and fennel have softened, about 5 to 7 minutes.
Stir in the dried thyme and garlic. Cook until the garlic is fragrant, about 30 seconds.
Pour in the beans, canned tomatoes, stock and soy sauce. Add the Kosher salt, red pepper flakes, black pepper and kale.
Bring to a boil and then reduce to a simmer. Cover and cook for 10-15 minutes, or until the sweet potatoes are cooked through (you can tell by piercing them with a fork).
Add the corn and taste, adding a bit more salt and pepper if needed.
To keep this soup vegan, use vegetable stock instead of chicken stock.
On occasion I add sliced smoked turkey kielbasa if you’d prefer to add meat. It contributes a nice smoky flavor and great snappy bites of sausage.