Simple Vegetable Soup
This is my go-to soup all year long when I want to use up veggies in the fridge or if I need a fast and soothing veggie side dish. The key to making this soup quickly is to dice and dump as you go along. Once you cut the onion, throw it in the pot. As the onion is sautéing, add the carrot, let it sauté while you cut the celery, and so on. It’s also a good idea to season with salt and pepper as you go along to bring out the maximum flavor of the veggies. Feel free to add or omit any veggies according to your family’s taste.
2 tablespoons dairy-free margarine / 2 tablespoons extra virgin olive oil / 1 small onion, diced / 2 carrots, diced / 2 celery stalks, diced / 2 russet or red potatoes, peeled and diced / 2 medium zucchini, diced / 1 cup diced green beans / 1 cup sliced kale leaves / 8 cups organic low-sodium chicken broth / ½ teaspoon kosher salt / ¼ teaspoon freshly ground black pepper / 1 bay leaf / ½ teaspoon dried celery seed
In a large soup pot or Dutch oven, heat the margarine and olive oil. Add the onion and sauté for 2 minutes. Add the carrots and sauté for 2 minutes, add the celery and sauté for 2 minutes, add the potatoes and sauté for 2 minutes, add the zucchini and sauté for 2 minutes, add the green beans and sauté for 2 minutes; add the kale and sauté for a final
2 minutes. Add the broth, salt, pepper, bay leaf, and celery seed. Give the soup a stir, cover the pot halfway, and simmer for 45 minutes to 1 hour.
FREEZER TIP • The soup can be frozen in 2-cup portions in freezer bags or reusable containers for up to 2 months.