Hearty Winter Vegetable Soup

Hearty Winter Vegetable Soup

Course: 
Soup
Cuisine: 
American
Serves: 
6
Prep Time: 
10
 minutes
Cook time: 
35
 minutes
*
 hours
Olive Oil
Ingredients
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
Cumin
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

2 tbsp. olive oil

4 garlic cloves, minced

½ cup. yellow onions, peeled and chopped

½ cup. celery, chopped

¾ cup. carrots, peeled and chopped

1 ½ cups. sweet potatoes, peeled and diced

1 ½ cups. brussel sprouts, quartered

1 ½ cups. kale, chopped

½ tsp. dried oregano

1 tsp. salt

¼ tsp. black pepper

1 can. (14.5oz.) diced tomatoes

2 tbsp. tomato paste

4 cups. Aneto Vegetable Broth

2 tbsp. red wine vinegar

1 can (15.5oz.) can white beans, drained and rinsed

Instructions:
  1. Heat oil in a large pot. Once hot, add garlic, onions, celery, carrots, and sweet potatoes. Stir to combine and sauté for 10 minutes.  
  2. Add the brussel sprouts, kale, oregano, salt, and pepper to the pot. Stir to combine and sauté for 5 minutes.
  3. Add tomatoes, tomato paste, broth, and vinegar to the pot, stir to combine, and bring to a simmer.
  4. Once simmering, add the beans, stir to combine, and cook for 10-15 minutes or until all the vegetables are tender. Season to taste with additional salt and pepper.
  5. Divide soup between bowls and enjoy!
sliced carrots

About this recipe

This Hearty Winter Vegetable Soup is the perfect solution for chilly winter days. The combination of seasonally found favorites; carrots, brussel sprouts, sweet potatoes, kale, and beans, as well as Aneto Vegetable Broth, supply the cozy vibes.

Chiveschopped celery