Fall Vegetable Soup

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It’s in the 50s here by the beach which means it’s time for soup! Here’s my recipe for a hearty and adaptable cold weather soup. I’ve made this with added sausage, chicken, or carne asada and it turned out beautifully. Serving at least four generous portions, this recipe is cheap and healthy!

Ingredients
1 onion
1 bell pepper
4+ garlic cloves
1 tablespoon cumin
1/2 teaspoon salt
1 large tomato
4 cups chicken stock
1 cup water
1-2 sweet potatoes
1 large yellow/zucchini squash
2 cups of kale, leaves torn

Method

Cut onion and bell pepper into large dice and sauté in large pot with a small amount of olive oil over medium heat until softened. Add garlic and diced tomato, and stir in cumin and salt. When fragrant, add stock and water. Bring to a boil over medium high heat. Throw in chunks of sweet potato and squash. Cover for 10 minutes or so until sweet potato is soft. Stir in handfuls of kale and cover for a couple minutes until wilted.

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