There is nothing quite like a comforting bowl of homemade soup. Being that January is National Soup Month and the start of the New Year where we all have the best of intentions – both health wise and with our personal goals – I thought it was appropriate to feature a nutritionally rich soup to celebrate the month of January. Containing important vitamins and minerals to keep us busy moms powered throughout the day – such as lycopene from the tomatoes, protein from the kidney beans and beta carotene and vitamin K from the kale – this soup is not only healthy but requires very little prep to make for a quick meal that can be enjoyed throughout the week. This recipe is also easy because you can either use your personal favorites or use what you have around the house as substitutes for some of the veggies listed. Enjoy and take care of yourself this month by trying new bowls of soup. Better yet…enjoy soup throughout the year to feel your best!
Chunky Tomato Vegetable Soup
2-3 cups of water – you can add more if you want a thinner soup
5 heirloom tomatoes, cut up or 1 can of chunky tomato sauce
3 cloves of garlic, peeled and minced
1/2 yellow onion, peeled and minced
1 can of kidney beans
1/2 bunch of kale trimmed and torn into bite-sized pieces
2-3 stalks of carrots, peeled and cut
1/2 bunch of broccoli, cut up
2-3 red potatoes, cut up
3 bay leaves
1 tablespoon of dried basil
1 tablespoon of dried rosemary
Drizzle some olive oil on the bottom of medium-sized pot. Cut up the tomatoes (or open the can) and add them to a pot. Let cook for 5 minutes and add one cup of water. Remove from flame and blend together using a hand mixer – should be slightly chunky. Return to a low flame and add the rest of the water and cover. Cut up the onions and garlic and add them, along with the basil, rosemary and bay leaves to the pot and bring to a slight boil. Prepare and cut up the carrots, potatoes, kale and broccoli and add them to the pot along with the beans and some salt and pepper. Stir and bring to a medium-heat. Cover and let cook for 30 minutes, checking on the soup periodically. Taste and add more salt or pepper, if necessary. Enjoy!
Top with Parmesan cheese or croutons.
Serena Norr is a NYC-based writer/editor, soup-maker, and more importantly, a mama. You can read more soup recipes on her Seriously Soupy blog.
Since I first met Serena at a Panera Bread event, I am giving away a $25 Panera Bread gift certificate to a random person who comments on this guest post. Simply visit Seriously Soupy and let me know which soup recipe is your favorite in the “Comments” section below by February 15th. (She really does have all types of soups represented – vegetarian, chicken, beef, fish and more. There is a little something to please all tastes!)
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