I eat this soup….
…..and typically out of mason jars, because like all legume soups, it tastes even better the next day (especially packed in my lunch).
I am pretty much game for soup in any season, but when I see wooly scarves and flannel shirts walking the streets, I know that warm and comforting soup season is creeping upon us.
This soup is incredibly easy. So easy, in fact, that I made it from start to finish in under 40 minutes….after an 8 hour work day…while wrangling a 3-year-old….solo…without breaking a sweat….or tears. Its simplicity stems from it needing a lot of things you probably keep on hand anyway. There isn’t a ton of standing over a hot pot stirring required and it tastes fantastic. A single batch makes enough for my family of 3, plus leftovers for the next day’s lunches. However, if you have a large family, a significant crowd to feed, or just like stocking your freezer, this soup is easily doubled (or tripled if you’re extra ambitious). Are you ready? Of course you are!
2 tablespoons coconut oil
1 cup yellow onion, diced
4 large garlic cloves, minced
32 ounces vegetable stock
5 cups of kale, roughly chopped
1 can (14.5 ounces) diced tomatoes with juices
1 (14.5 ounces) can navy bean, drained and rinsed
2 large carrots, peeled and diced
1 teaspoon fresh rosemary, minced
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
salt & pepper to taste
In a large saucepan, heat coconut oil over medium heat. Once the oil is hot, add the onion and cook for 4 minutes. Add garlic and cook 3 minutes longer. Pour in broth and add kale, tomatoes, carrots, rosemary, organo, and basil. Cook 15-20 minutes or until carrots and kale are tender. Stir in navy beans and cook 5 additional minutes to allow beans to warm.