Soulful Garden Harvest Vegetable Soup

Loaded with vibrant vegetables, aromatic herbs, and fiber-rich beans, this soup builds its savory depth by letting the vegetables slowly sweat and caramelize in their own natural juices before simmering in a robust, spiced broth.

Ingredients

• 2 tbsp Olive oil or Avocado oil
• 1 large Red onion, diced
• 3 medium Carrots, sliced into rounds
• 3 stalks Celery, chopped
• 4 cloves Garlic, minced
• 1 medium 1/2 Red and 1/2 Yellow bell pepper, diced
• 2 medium Yukon Gold potatoes, peeled and diced (for natural creaminess)
• 1 cup Green beans, cut into bite-sized pieces (or chopped zucchini)
  
• 1 15oz can Fire-roasted diced tomatoes (with its juices)
• 6 cups Low or No-Sodium vegetable broth
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1 tsp Smoked Paprika
• 1 Bay Leaf
• 1 15oz can Cannellini Beans or Kidney Beans, rinsed and drained
• 2 packed cups Chopped Kale
• 1 tbsp Fresh Lemon Juice (to brighten the rich flavors at the end)
• Salt and freshly ground black pepper to taste
  

Instructions

• Build the Foundation: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté, stirring occasionally, for about 7 to 8 minutes until the onions are translucent and the vegetables begin to soften and caramelize slightly.

• Awaken the Aromatics: Stir in the minced garlic, bell pepper, dried thyme, dried oregano, and smoked paprika. Cook for 1 to 2 minutes, stirring constantly, until fragrant.

• Simmer the Base: Pour in the fire-roasted diced tomatoes (scraping up any flavorful bits from the bottom of the pot), followed by the vegetable broth. Add the diced potatoes, green beans, and the bay leaf. Bring the soup to a gentle boil.

• Braise to Tender Perfection: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes, or until the potatoes and carrots are fork-tender.

• Add Beans and Greens: Stir in the drained cannellini beans and the kale. Simmer uncovered for another 15 minutes until the beans are heated through and the greens are wilted into the broth.

• Finish and Serve: Remove the pot from the heat and discard the bay leaf. Stir in the fresh lemon juice, which lifts all the savory notes. Taste and season with salt and freshly ground black pepper as needed. Serve hot with crusty bread or a slice of warm cornbread. Enjoy!