Description
A collection of delicious and comforting fall soups and stews perfect for the chilly season.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups chopped kale or spinach
- 1 can (15 oz) chickpeas, drained and rinsed
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic and cook for another minute.
- Add vegetable broth, diced tomatoes, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add kale and chickpeas; cook for an additional 10 minutes.
- Adjust seasoning if necessary and serve hot.
Notes
- Feel free to add your favorite vegetables.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a heartier stew, add potatoes or barley.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg