Sherry Chlysta was kind enough to share a recipe for her favorite vegetable soup when she was talking to us on episode 30 of the Fit Strong Women Over 50 podcast. Her recipe was adapted from a recipe she found on cookingcannuck.com
Sherry’s Favorite Potato and Kale Soup
2 tsp olive oil
3/4 cup of frozen chopped onion
2 large stalk celery, diced
2 medium carrot, diced
6 garlic cloves, minced
1 T crushed dried rosemary
1 1/2 tsp crushed dried thyme
1 tsp crushed red pepper flakes
1/2 tsp ground black pepper
6 oz can tomato paste
1 1/2 pounds of little potatoes, cut in 1/2 inch pieces
8 cups low sodium vegetable broth
3 T vegetable boullion
6 cups water
1 (14 oz) can of garbanzo beans, drained & rinsed
4 Cups kale, chopped
6 oz frozen spinach
Salt to taste
Heat olive oil in large sauce pan or dutch oven over medium heat.
Add onion, celery and carrot. Cook until vegetables begin to soften about 5 minutes.
Stir in garlic, rosemary, thyme red pepper flakes and black pepper. Cook one minute.
Add potatoes and vegetable broth. Bring to a boil over medium-high heat. Decrease heat to a lively simmer and cook for 15 minutes.
Add beans. Cook until potatoes are tender, usually 10 or 15 minutes.
Stir in Kale and spinach. Cook until just wilted about one minute.
Season with salt and serve.