Description
A hearty vegetable soup featuring sweet potatoes, kale, and kidney beans, perfect for a comforting meal.
Ingredients
Scale
- 1 medium sweet potato (peeled and cut into cubes)
- 1 cup carrots (sliced)
- 2 stalks celery (diced)
- 1 small yellow onion (diced)
- 2 tbsp olive oil (for sautéing)
- 3 cloves garlic (minced)
- 1 cup fresh tomatoes (chopped, about 2 tomatoes)
- 0 tsp smoked paprika
- 1 can kidney beans (rinsed and drained)
- 4 cups low sodium vegetable broth (plus water as needed)
- 1 large kale leaf (chopped)
- 0 cup parsley (chopped)
- sea salt and black pepper (to taste)
Instructions
- Warm 2 tablespoons of olive oil in a large soup pot over medium heat.
- Add 1 medium cubed sweet potato, 1 cup sliced carrots, 2 diced stalks of celery, and 1 small diced yellow onion. Cook for 5-7 minutes until softened, stirring occasionally.
- Toss in 1 ½ cups chopped fresh tomatoes, 3 minced garlic cloves, and ½ teaspoon smoked paprika. Stir for another minute.
- Stir in 1 can of rinsed kidney beans and 4 cups of low sodium vegetable broth. Let it simmer on medium-low for about 45 minutes, stirring occasionally.
- Gently stir in 1 large chopped kale leaf and ½ cup chopped parsley. Remove from heat and let the soup rest for 5 minutes, covered.
- Ladle the warm soup into bowls and enjoy.
- Keep any leftovers in a sealed container in the fridge for up to 3 days.
Notes
- This soup can be made ahead of time and reheated.
- Feel free to add other vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg