Vegetable Soup

Name: Vegetable Soup
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

12 ingredients

9 steps

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

Directions

1

Heat the oil in a large saucepan and saute the onions and carrots 5 minutes.
2

Add seasonings, followed by chicken broth, tomato soup, diced tomatoes, frozen vegetables and vinegar.
3

Bring to a low boil, reduce heat and simmer 30 minutes or more.
4

Preheat the oven to 400 degrees.
5

Wash and dry a bunch of kale.
6

Cut out the tough veins and slice the kale into chip-size pieces.
7

Place the pieces in a sealable plastic bag and sprinkle with olive oil.
8

Transfer the kale to a baking tray and bake for 15 minutes.
9

Sprinkle with a little sea salt.