Chunky Tomato Vegetable Soup

Chunky Tomato Vegetable Soup - Seriously Soupy

It is still pretty nippy out there and I even saw some snow this morning - despite the fact that it is technically spring. To take refuge, I am still enjoying hearty soups like this chunky tomato vegetable recipe. Originally featured as a guest post on Mom in the City, I recently made this soup using beans, tomatoes, onions, kale, carrots, broccoli, dried basil and rosemary. This recipe is also very flexible and you can use any variation of vegetables that you have or add some pasta or rice for a quick and hearty post-winter waiting for warmer days soup.

Chunky Tomato Vegetable Soup
Ingredients:
2-3 cups of water – you can add more if you want a thinner soup
5 heirloom tomatoes, cut up or 1 can of chunky tomato sauce
3 cloves of garlic, peeled and minced
1/2 yellow onion, peeled and minced
1 can of kidney beans
1/2 bunch of kale trimmed and torn into bite-sized pieces
2-3 stalks of carrots, peeled and cut
1/2 bunch of broccoli, cut up
2-3 red potatoes, cut up
3 bay leaves
1 tablespoon of dried basil
1 tablespoon of dried rosemary
salt
pepper

Directions:
Drizzle some olive oil on the bottom of medium-sized pot. Cut up the tomatoes (or open the can) and add them to a pot. Let cook for 5 minutes and add one cup of water. Remove from flame and blend together using a hand mixer – should be slightly chunky. Return to a low flame and add the rest of the water and cover. Cut up the onions and garlic and add them, along with the basil, rosemary and bay leaves to the pot and bring to a slight boil. Prepare and cut up the carrots, potatoes, kale and broccoli and add them to the pot along with the beans and some salt and pepper. Stir and bring to a medium-heat. Cover and let cook for 30 minutes, checking on the soup periodically. Taste and add more salt or pepper, if necessary. Enjoy!

Serving Suggestions:
Top with Parmesan cheese or croutons.

Seriously Soupy Serena