Here is a delicious recipe on how to make a Kale Vegetable medley soup! Perfect for those rainy Fall season days!
- 2 t olive oil
- 1 onion, chopped
- 3 cloves garlic, minced (more or less, I opt for more garlic)
- ¾ c chopped celery
- 1-2 chopped carrots
- salt and pepper
- dash of thyme (optional)
- 1 16-oz can petite diced tomatoes (or 1 ½ c skinned, chopped and seeded tomato\es with juices)
- 1 can white beans (e.g. Cannellini), drained (or 1 ½ c of cooked white beans)
- 12 cups vegetable broth
- 1 bunch curly green kale, stemmed and roughly chopped
Coat the bottom of the crockpot with oil. Add onion, garlic, celery, and carrots, stir. Cover and cook on high for about a half hour. Alternately, you can sauté these over the stovetop and place in the crockpot to save time. Season with salt and pepper, and add a dash of thyme.
Add tomatoes (undrained), beans, and vegetable broth. Add kale and stir gently. Cover and cook on low for 4 hours up to 12 hours. This soup tastes even better the next day.