Wayne's Weekend

Wayne's Weekend

Wayne's Weekend: Hearty Vegetable Soup

Make a hearty and healthy vegetable soup packed with fresh ingredients.

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    NEWSLETTERS

    This vegetable soup recipe combines a ton of fresh ingredients. (Published Wednesday, Jan 15, 2014)

    My goal for 2014 is to create more hearty yet healthy meals.  This vegetable soup recipe combines a ton of fresh ingredients.  Beyond the vegetable stock, dried beans and olive oil, every major ingredient is direct from the produce aisle of the grocery store.  Use my ingredient list as a guide, though, and feel free to substitute any additional vegetables that you may like.  This recipe also make about 4 quarts of soup.  Consider portioning it out in freezer containers and use for future meals or to take to work for lunch.

    Hearty Vegetable Soup with Kale and Navy Beans
    makes 4 quarts

    Ingredients

    8 oz Dried Navy Beans
    2 lg Tomatoes, about 1 lb
    2 tbl Olive Oil
    1 lg (or 2 medium) Leeks
    4 lg Garlic Cloves
    1 sm Onion
    1 tbl Fresh Rosemary
    1 tbl Fresh Oregano
    2 lg Carrots, about 1/2 lb
    2 Parsnips, about 1/4 lb
    1/2 lb Green Beans
    8 oz Baby Portobello Mushrooms (baby bellas)
    2 med Zucchini
    2 med Yellow Squash
    4 cu Kale Leaves, packed
    1 tsp Salt
    1/2 tsp Pepper
    6 cu Vegetable Broth
    2 cu Water

    Method

    The day before: Put beans in a large bowl.  Fill bowl with enough water to cover beans by at least 2” inches.  Cover and set aside overnight.

    The next day, fill a large pot with with enough water to cover tomatoes.  Bring to a boil.  Cut a small “x” across the bottom of each tomato.  Gently ease tomatoes into the boiling water and then remove after 15 seconds.  Let tomatoes rest for 1 minute and then remove peel and discards.  Chop tomatoes and set aside.  Drain soaked beans and pour into boiling water.  Reduce heat and simmer beans for 1 hour.

    Meanwhile prepare vegetables and set each one aside.  Cut the white part of the leeks away from the stalk.  Split leeks, rinse in water and then slice.  Peel, smash and mince the cloves.  Mince the rosemary and oregano.  Cut the tops and bottoms off the carrots and parsnips and thinly slice.  Trim the green beans and then cut into 1” pieces.  Rinse the mushrooms, trim the stem and then slice.  Split the zucchini and squash and then slice.  Roughly chop the kale. 

    After the beans have been simmering for about 40 minutes heat olive oil over medium heat.  Add leeks, cloves and onions and sauté until onions are translucent, about 5-7 minutes.  Do not let the garlic burn.  Add rosemary and oregano and sauté for an additional minute.  Add carrots and parsnips and sauté for 3 minutes.  Add green beans and stir to combine.  Add mushrooms, zucchini and squash and sauté for an additional 3-4 minutes.  Add tomatoes, vegetable stock and water and increase heat to high.  Once mixture reaches a boil, reduce heat back to a simmer.  Add kale, salt and pepper.  Remove beans from heat and pour them into a strainer.  Quickly rinse the beans and add them to the pot.  Stir to combine all ingredients and then simmer for 35-40 minutes.  Serve hot. 

    Additional Resources

    Rob Elgas' Chicken Chili Recipe

    If you have any comments or questions, please send me an email at wayne@waynesweekend.com or follow me on Facebook or Twitter.