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soul soup

Course: Main Course

Ingredients

  • 2 cartons low sodium vegetable broth
  • .3 bag frozen diced kale (already comes diced, so you just have to pour in the soup pot)
  • 1 pack chopped veggies that includes squash, onion, zucchini, and bell peppers (you can get from the Whole Foods produce section)
  • .5 bag small red potatoes
  • 1 cup whole wheat Fusilli pasta (these are my favorite noodles, but you can use any pasta your heart desires)
  • Cayenne Pepper and Paprika to your liking (I used about a tablespoon of each, but be careful not to make it too spicy!)

Hollyized Steps:

  • Wash the small red potatoes, and chop into fours. Spray a large soup pot with EVOO, then throw in your container of veggies, potatoes, and the frozen shredded kale. Next, add in the two containers of vegetable broth. (A few of the ingredients — this picture was an afterthought.)
  • Add in the Cayenne Pepper and Paprika to your liking. Keep the pot of broth and veggies on medium heat until the soup boils. Then crank down to low heat, add in the cup of pasta and cover. Let the soup simmer for about 45 minutes.
  • Finally, ring the dinner bell and smile! Your soul soup is served! Enjoy with a happy and cozy heart! Tell me: what type of veggies/pasta did you put in your soul soup?