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Spicy and Creamy Vegetable Soup Recipe:Soup,Vegetable Soup

This is my take on a Tuscan favorite.

1 tablespoon olive oil

1/2 white onion, chopped

1/2 cup diced carrot

1/2 cup diced celery

4 large cloves garlic, finely chopped

2 bay leaves

1 tablespoon chopped fresh parsley

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried dill weed

6 cups water

3 tablespoons chicken soup base

1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

1 cup peeled and cubed potatoes

1/2 cup fresh green beans, trimmed and snapped (optional)

1 tablespoon olive oil

1 (8 ounce) package fresh mushrooms, sliced

1/2 cup heavy whipping cream

1/2 bunch kale, stemmed and chopped

Directions

① Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
② Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
③ Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.

Nutrition Facts

Per Serving: 120calories;7.8g fat;10.9g carbohydrates;3.4g protein;17mg cholesterol;837mg sodium.

Comments

  • Posted: 08/14/2019 08:44

    Oliver

    This was really, really good. The only changes I made were instead of the Rotel, I used fresh tomatoes and green peppers, and Frank's Hot Sauce. I also used half and half instead of heavy cream. Absolutely delicious, will definitely make again.

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