(Spicy) Hearty Vegetable Soup

This dish is perfect for a cold, winter day — or a cool summer day when you’re in the mood for some soup!


What You’ll Need:

  • About 3-4 full leaves of kale, chopped
  • 1/2 cup of canned string beans (can use fresh as well; either way, organic is preferred)
  • 1/2 cup of canned organic yellow corn
  • About 4-5 baby yellow potatoes
  • 1 1/2 cups of low-sodium vegetable broth
  • 2 tsp of essential seasoning blend**
  • 2 cups of water
  • 1 tablespoon of olive oil
  • 2 tablespoon of hot sauce of your choice (optional; my favorite is Texas Pete)
  • saltine crackers (optional)


What to Do:

  1. Add water to a small saucepan and bring to a boil over high heat.
  2. Once boiling, add in potatoes and lower heat to a simmer. Continue to simmer potatoes until they are tender (you can push a fork through them), usually approximately 5-10 minutes.
  3. Drain potatoes and slice 2 of the 4 potatoes in half. Set aside.
  4. Heat a medium to large-sized pan over low-medium heat with olive oil in it.
  5. Once warm, add string beans,  corn, potatoes and chopped kale.
  6. Stir continuously on low heat, just until kale is tender; remove from heat immediately.
  7. In a small saucepan, heat vegetable broth on low heat.
  8. Add veggie and potato mixture to broth and stir.
  9. Let sit over heat for approximately 1-2 minutes, until broth is hot.
  10. Add essential seasoning blend and stir.
  11. Transfer one portion of soup to a serving bowl and if you want the “spicy kick”, add 1 tablespoon of hot sauce (optional!).
  12. Serve with saltine crackers. Bon appetit!

*This recipe makes 2 portions of soup!

** Essential seasoning blend can be found on the recipes page.



Date posted on Instagram: 1/11/18

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