Healthy and Hearty Vegetable Soup with Kale

February 13, 2019

I would like to introduce you to the most surprisingly simple soup that will be your go-to when you want a warm and comforting bowl of healthy goodness.  I have made this soup more time than I can count and each and every time it gets better.  This is the soup I whip up when I need to get back on track with eating right. Sort of like my "reset" soup.  It's packed with veggies and the seasonings are simple but significant. I always have these items on hand at home so preparing it is a breeze; which is key for me when I want to make my old faithful recipes.

Kale is one of those magical ingredients that add texture and flavor to salads and soups.  I love that it brings a heartiness to the soup and retains its texture even after reheating and enjoying the soup until it's gone. And believe me you are gonna want to slurp every drop. My sister makes it regularly as well and have always mentioned how this soup just gets better every single time she eats it!

I've eaten it for lunch with a salad or sandwich and for dinner with grilled cheese. I've even eaten it as a snack when I just need something to hold me over until the next meal instead of grabbing chips!Another benefit, besides the comfort of knowing that you are getting in your veggies, is how it does wonders for your digestive system.  Let's just say this soup will keep things moving. :)

It comes together in about an hour, so if you have the ingredients on hand - get a big pot going and prepare to be satisfied!

As you can see, I cannot say enough about this wonderful soup! Let's get to the recipe:


2 Tablespoons Avocado Oil {or olive oil}
2 Medium Sized Celery Stalks, chopped
2 Medium Carrots, chopped
3 Cloves Garlic
2 Tablespoons Tomato Paste
3 Cans Broth of your choice {I used chicken} + 1 can water
1 Cup Crushed Tomatoes
1 Tablespoon Salt {more or less to taste}
1 Tablespoon Black Pepper {or less to taste, I like it peppery with a kick}
1 Tablespoon Granulated Garlic
1 Tablespoon Onion Powder
1 Teaspoon Lawry's Seasoned Salt
1 Teaspoon Crushed Red Pepper Flakes
1 Tablespoon Italian Seasoning
2 Tablespoons Balsamic Vinegar
2 Cups Brussels Sprouts, chopped
4 Cups Kale

{Start by washing and chopping your veggies.  You can honestly use any combination of vegetables you want - as long as you start with the holy soup trinity of celery, carrots and onion.}

{In a large Dutch oven {heavy pot with a lid} add in your oil and begin to sauté the celery, carrots and onion over medium heat. Sprinkle lightly with salt and pepper.  For me, it is important to season in layers.  This is how you maximize flavor!}

{After a few minutes, add in your minced garlic.  Sauté until just beginning to brown.}

{Next add in the tomato paste.  Mix well to coat the veggie mixture.}

{Pour in the three cups of broth and one can of water.}

{Mix well to combine and let it come up to a small simmer.}

{Next, add in your crushed tomatoes.  I love the richness that this will bring to the soup!}

{Sprinkle in your seasoning and stir.  Taste and taste again, adjust the seasonings accordingly!}

{Add in the balsamic vinegar.  I can't tell you exactly what this adds to the dish, but it gives such a unique flavor!}

{Next in goes the chopped brussels sprouts.  I have also added cabbage here in place of brussels to switch things up and it was delicious!  Broccoli would also work, or green beans.  Any veggie would, really.}

{Lastly add in the kale and mix well to combine. It will start to wilt and soften as the soup cooks.}

{Reduce the heat and let simmer for an hour or so.  The soup will thicken and get rich as it simmers. SO flavorful and delicious!}

{Serve with crackers, if you wish.  Or with a grilled cheese sandwich.}

Or simply enjoy it as is, it's like a healthy hug in a bowl. :)

xoxo, thanks for reading!

1 comment

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