Locations
Back

Autumn Vegetable Soup

Instructions

  1. In a large saucepan, heat olive oil over medium heat.
  2. Add diced carrots and onions and cook for about 5-6 minutes.
  3. Add garlic and cook for an additional minute.
  4. Add sweet potato, allspice, black pepper, and basil. Stir.
  5. Add broth, tomatoes with their juice, and thyme.
  6. Bring to a boil, reduce heat to medium, cover and simmer for 10 minutes.
  7. Add collards or kale and chickpeas and cook uncovered until sweet potatoes are tender and kale is wilted, about 10 minutes.
  8. If using fresh thyme sprigs, discard prior to serving.

Ingredients

  • 1 tablespoon olive oil
  • 3 medium carrots, 1/4 inch slices
  • 1 large yellow onion
  • 2 cloves garlic, minced
  • 1 medium sweet potato, cubed
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried basil
  • 1 quart low-sodium chicken broth
  • 1 can no salt added diced tomatoes
  • 1 1/2 teaspoons dried thyme or 4 sprigs fresh thyme
  • 2 cups coarsely chopped collards or kale
  • 1 can low-sodium white beans
  • Dash of red pepper flakes (optional)
Locations
© 2024 ChangeSC