Benny Crocker
Hearty Winter Vegetable Soup
6 servings
servings5 minutes
active time40 minutes
total timeIngredients
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
servings5 minutes
active time40 minutes
total time