Vegetable Soup

Soup can be the ultimate make ahead (and versatile) meal. Prepare this nutrient packed soup in the crock pot, or cook it low and slow on the stove. You can also whip this up just in time for a healthy dinner that’s packed with choline, protein, potassium, magnesium, folate, and fiber.

Ingredients

2 tablespoons vegetable oil

3 cups sweet potato (diced)

1 cup onion (chopped)

5 cloves garlic (minced or 1 tsp garlic powder)

2 cups kale (stem removed)

1 1⁄2 teaspoons red pepper flakes (optional)

2 teaspoons black pepper

15 1⁄2 ounces black beans (canned, no salt added, drained and rinsed)

15 1⁄2 ounces kidney beans (canned, no salt added, drained and rinsed)

14 1⁄2 ounces diced tomatoes (canned, can also use whole tomatoes)

29 ounces tomato puree (canned)

2 cups low-fat or non-fat milk

water (if needed)

Yield amount

6 servings

Preparation time

10 minutes

Cooking time

25 minutes

Total time

35 minutes

Instructions

Wash hands and then rinse vegetables before getting started.
Heat a large soup pot over medium heat with 2 tablespoons vegetable oil. When the oil is hot, add the sweet potato and onion, and sauté for about 5 minutes or until the onions start to soften.
Add the garlic or garlic powder and the kale and cook for 5 more minutes, stirring occasionally.
Add the red pepper flakes and pepper and cook for 1-2 minutes. Then add the beans, tomatoes, and tomato puree and stir to combine.
Turn the heat to low and add the milk. Stir to combine. If the potatoes and beans are not covered, add some water to cover. Let it simmer for 25-30 minutes or until the sweet potatoes are tender.
Enjoy!

Notes

Add other vegetables like corn, peas, spinach, asparagus, green beans, carrots, or anything you like.

To make in a crockpot, add all the ingredients at once, cook on low for 6 hours and dinner is done!

Equipment you’ll need:

Knife
Cutting board
Measuring spoons and cups
Can opener
Large soup pot
Spoon to stir

Source

Virginia Beach WIC