Hearty Winter Vegetable Soup Recipe

Hearty Winter Vegetable Soup Recipe

quick and hearty vegetable soup

YIELD:Serves 4 to 6 (makes about 2 1/2 quarts)

ACTIVE TIME:2 minutes

TOTAL TIME:30 minutes

 

Ingredients

·        
1
recipe Hearty Vegetable Stock, along with re-hydrated mushrooms from the
stock

·        
2 leeks,
white parts only, split in half lengthwise, cut into 1/4-inch slices

·        
1 medium
carrot, diced

·        
2 stalks
celery, diced

·        
1 large
Yukon gold potato, diced

·        
1 cup
cooked chickpeas, rinsed and drained (or any other cooked canned bean)

·        
1 small
bunch kale, thick stems removed, leaves roughly torn

·        
1
teaspoon soy sauce

·        
Kosher
salt and freshly ground black pepper

·        
1
tablespoon cornstarch mixed with 1 tablespoon water

·        
1 to 2
tablespoons fresh juice from 1 lemon

·        
2
tablespoons chopped fresh parsley leaves

·        
Extra-virgin
olive oil

 

Directions

1.      
Chop
reserved re-hydrated mushrooms kept from making Hearty Vegetable Stock into half-inch pieces. Add mushrooms,
broth, leeks, carrot, celery, potato, chickpeas, kale, and soy sauce to a large
saucepan. Bring to a boil over medium-high heat, reduce to a simmer, and cook,
stirring occasionally, until potatoes are completely tender and beginning to
fall apart, about 25 minutes. Stir in cornstarch slurry and allow to simmer 2
minutes longer.

2.     
Season
to taste with salt and pepper, stir in lemon juice and parsley, and serve,
drizzling extra-virgin olive oil into bowls as you eat.

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