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!
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.