Vegan Harvest Vegetable Soup
Ingredients
- 2 Pounds Sweet Potato diced - or butternut squash or pumpkin
- 1 Medium Yellow Onion small diced
- 2 Stalks Celery small diced
- 2 Large Carrots sliced
- 4 Cloves Garlic minced
- 2 Teaspoons Salt
- 1 Teaspoon Herbs De Provence
- ¼ Teaspoon Poultry Seasoning
- ¼ Teaspoon Ground Sage
- ¼ Teaspoon Ground Thyme
- 8 Cups Vegetable Broth
- 1 15 Ounce Can Cannellini Beans
- 1 Bunch Lacinato Kale de-stemmed and chopped into bite sized pieces
Instructions
- Sauté the onion, celery, and carrots in a large pot over medium heat for 5-7 minutes. Use a splash of vegetable broth if the veggies start to stick.
- Add the garlic and cook 30 seconds.
- Add the sweet potatoes, salt, herbs de provence, poultry seasoning, sage, thyme, and vegetable broth. Bring to a boil, then let simmer 20 minutes.
- Stir in the beans and kale. Continue to cook for an additional 2-4 minutes until the kale is wilted.
Nutrition
Calories: 240kcal | Carbohydrates: 52g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 1064mg | Potassium: 815mg | Fiber: 12g | Sugar: 10g | Vitamin A: 30026IU | Vitamin C: 50mg | Calcium: 229mg | Iron: 4mg