Rustic Vegetable Soup

Soup is such a wonderful thing. Hearty, hot, and wholesome it’s a perfect dinner for the bleak winter months. However, Spring has sprung, and the temperature here in Alabama is slowly rising. Marking an end to winter and soup season. To get that last fix before it’s too late try this go-to favorite, a rustic vegetable soup that is sure to warm on a chilly spring night. Fresh herbs combine with roasted vegetables and kale for a flavorful explosion that’s just as nutritious as it is satisfying!

RECIPE:

4 tablespoons olive oil

1 cup chopped onion

1 cup chopped bell pepper

1 clove of garlic, peeled and chopped

1 cup chopped mushrooms

3 cups fresh kale

1 cup thinly sliced carrots

1 medium red potato, diced

1 can (28 ounces) diced tomatoes, with juice

1 can (15 ounces) tomato sauce

1 can (15 ounces) whole kernel corn, drained or 2 cups frozen corn

1 can (15 ounces) sweet peas, drained or 2 cups frozen peas

2 cups reduced-sodium vegetable or chicken broth

coarse salt and ground pepper

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh rosemary

2 teaspoons dried basil

1 teaspoon brown sugar

METHOD:

1. Pre-heat oven to 425 degrees. In a bowl, combine potatoes and carrots. Toss with 2 tablespoons olive oil, salt and pepper to taste. Place on a roasting pan and bake in a 425 degree oven for about 20 minutes or until lightly browned.

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2. Meanwhile, heat 2 tablespoons olive oil in a large stock pot over medium heat. Add onions, bell pepper, garlic, mushrooms, kale, parsley, basil, and rosemary; season with salt and pepper. Cook until onions are translucent, 5-8 minutes.

3. Remove roasted vegetables from the oven and add to the stockpot. Add diced tomatoes, broth, tomato sauce, corn, and peas; bring the mixture to a boil. Add 1 teaspoon brown sugar. Reduce heat to simmer and cook, uncovered, until the vegetables are tender 25-30 minutes.

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