Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Comfort Food, Cooking Light, Dinner, Game Day, Kid Friendly, Lunch, Main Courses, Make Ahead, Soups, Sunday Dinner, Vegan, Vegetables, Vegetarian, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: Butternut Squash, Carrots, Chicken Broth, Chickpeas, Comfort Food, Cooking Light, Diced Carrots, Diced Tomatoes, Dinner, Fall, Game Day, Garlic, Ground Thyme, Hearty Vegetable Soup, Kale, Kid Friendly, Kosher Salt, Light Side, Lunch, Main Courses, Make Ahead, Minced Garlic, Olive Oil, Onion, Onions, Pepper, Seasonal Food, Soups, Sunday Dinner, Thyme, Vegan, Vegetable Broth, Vegetable Soup, Vegetables, Vegetarian, Victoria Hart Glavin, Victoria's Hearty Vegetable Soup, Week Nights, Weekend Fun, Winter, Winter Warmth
Hearty Vegetable Soup
With so much heavy holiday food this time of year it’s good to take a nice little soup break. Here is a Hearty Vegetable Soup that goes well with a nice loaf of crusty bread.
INGREDIENTS
4 Tablespoons Olive Oil
3 Diced Carrots
1 Large Diced Onion
5 Cloves Minced Garlic
2 Cups Cubed Butternut Squash
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Cups Vegetable Broth or Chicken Broth
15 Ounces Diced Tomatoes
1/4 Teaspoon Ground Thyme
2 Cups Chopped Kale
15 Ounces Cooked Chickpeas
In a large soup pot add the olive oil and turn the heat to medium high. Add the carrots, garlic, onions and sauté for 5 minutes. Add the butternut squash cubes, kosher salt, pepper and sauté for 2 more minutes. Add the vegetable broth or chicken broth and stir. Add the diced tomatoes and ground thyme. Bring to a boil and then reduce the heat to medium low and simmer for 30 minutes. Stir in the chopped kale and cooked chickpeas. Cook for another 30 minutes. Transfer to bowls and serve with crusty bread. Serves 4
