Umami
Umami

Benny Crocker

Hearty Winter Vegetable Soup

6 servings

servings

5 minutes

active time

40 minutes

total time

Ingredients

1 recipe Hearty Vegetable Stock , along with re-hydrated mushrooms from the stock

2 leeks, white parts only, split in half lengthwise, cut into 1/4-inch slices

1 medium carrot, diced

2 stalks celery, diced

1 large Yukon gold potato, diced

1 cup cooked chickpeas, rinsed and drained (or any other cooked canned bean)

1 small bunch kale, thick stems removed, leaves roughly torn

1 teaspoon soy sauce

Kosher salt and freshly ground black pepper

1 tablespoon cornstarch mixed with 1 tablespoon water

1 to 2 tablespoons fresh juice from 1 lemon

2 tablespoons chopped fresh parsley leaves

Extra-virgin olive oil

Directions

Chop reserved re-hydrated mushrooms kept from making hearty vegetable stock into half-inch pieces. Add mushrooms, broth, leeks, carrot, celery, potato, chickpeas, kale, and soy sauce to a large saucepan. Bring to a boil over medium-high heat, reduce to a simmer, and cook, stirring occasionally, until potatoes are completely tender and beginning to fall apart, about 25 minutes. Stir in cornstarch slurry and allow to simmer 2 minutes longer.

Season to taste with salt and pepper, stir in lemon juice and parsley, and serve, drizzling extra-virgin olive oil into bowls as you eat.

Nutrition

Serving Size

Serves 4 to 6 (makes abo

Calories

205 kcal

Total Fat

4 g

Saturated Fat

1 g

Unsaturated Fat

0 g

Trans Fat

-

Cholesterol

0 mg

Sodium

1406 mg

Total Carbohydrate

38 g

Dietary Fiber

6 g

Total Sugars

7 g

Protein

7 g

6 servings

servings

5 minutes

active time

40 minutes

total time
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