Comforting Vegetable Soup πŸ‘©β€πŸ³

Week 46

Homemade soup is so much more comforting and delicious than canned, and this one comes together FAST.

Mix up the veggies based on what you have on hand: potatoes, parsnips, summer squash, sliced green beans, broccoli … so good!

Comforting Vegetable Soup

(makes 6 servings)

  • 1 Tbsp olive oil 
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 1 celery stalk, chopped
  • 1 medium turnip, chopped 
  • 1 15 oz (425 g) can kidney beans, drained & rinsed 
  • 6 cups (1.4 liters) low-sodium vegetable broth 
  • 1 Tbsp apple cider vinegar 
  • 2 bay leaves 
  • 2 big handfuls of spinach leaves, sliced into ribbons
  • Several grinds of fresh black pepper 

Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and turnip, and saute for about 5 minutes, until the onion is translucent.

Stir in the beans and add the broth, vinegar, and bay leaves, and stir to combine. 

Increase the heat to high to bring the soup to a boil, then reduce to low, cover, and let simmer for 15-20 minutes, until the beans are tender.

Remove the bay leaves and stir the chopped spinach, and let cook until they are soft. Season with ground pepper. Bon appΓ©tit!