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Very Veggie Soup

By Whitney Hawk

Serves 4-6, as a soup course


1 box Vegetable Broth
2 cans Tomato Paste
1 Potato, diced
1 carrot, large, diced
1/2 Onion, small, diced
1/2 C peas, frozen
1/2 C Corn, frozen
1 C String Beans, diced
1/2 clove Garlic, minced
1 - 2 C Kale, fresh, chopped Black pepper and Salt, to taste


Add all ingredients, except for Kale, to a stockpot or large sauce pan. Bring to boil, then cover and simmer for about 20-30 minutes or until veggies (carrots & potatoes) are tender. Add Kale then stir. Cover until ready to serve.


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