VEGETABLE SOUP

Vegetable Soup image

Toni Landau writes, "Once a week I make a big pot of vegetable soup that I serve before dinner and have available for midday snacks." Here's her recipe.

Provided by The New York Times

Categories dinner, weekday, soups and stews, main course

Time 1h

Number Of Ingredients 12

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Ingredients

1 tablespoon extra virgin olive oil
1 diced onion
3 large diced carrots
Seasonings to taste, like cumin, coriander, curry, black pepper, dash of nutmeg
2 cans low-sodium chicken broth
1 can condensed tomato soup, undiluted
1 large can diced tomatoes
1 package frozen mixed vegetables, or more if desired
1 tablespoon balsamic or red wine vinegar
1 bunch kale
Extra-virgin olive oil to coat
Sea salt to taste

Steps:

Heat the oil in a large saucepan and saute the onions and carrots 5 minutes.
Add seasonings, followed by chicken broth, tomato soup, diced tomatoes, frozen vegetables and vinegar.
Bring to a low boil, reduce heat and simmer 30 minutes or more.
Preheat the oven to 400 degrees.
Wash and dry a bunch of kale. Cut out the tough veins and slice the kale into chip-size pieces. Place the pieces in a sealable plastic bag and sprinkle with olive oil.
Transfer the kale to a baking tray and bake for 15 minutes. Sprinkle with a little sea salt.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 871 milligrams, Sugar 8 grams

*** Explore more Vegetable Soup Recipes »

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