Hearty Vegetable Soup

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  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 15 min
  • Cook: 1 hr 35 min
  • Yield: 8 servings
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Olive oil, for coating pan

1/4 cup diced sweet onion, such as Maui or Vidalia

2 organic carrots, peeled and cut into coins

2 ribs celery, sliced

1 clove garlic, peeled

Kosher salt and freshly ground black pepper

2 cups torn kale leaves

1/2 cup corn kernels (fresh or frozen)

1/2 cup edamame, shells removed

1/2 cup diced red bell pepper

3 quarts Fortified Broth, recipe follows

Fortified Broth: 

3 quarts low-sodium chicken broth

2 roasted chicken carcasses

2 to 3 black peppercorns

2 ribs celery

1 carrot, peeled

1 onion, peeled and cut in half

1 clove garlic, peeled

4 sprigs fresh thyme

1 bay leaf

Kosher salt


  1. Set a large saucepan over medium heat. Coat the pan with olive oil and add the diced onions, carrots, celery and garlic. Season with some salt and pepper, and then sweat the vegetables (cook without adding any color) for about 5 minutes. Add the kale, corn, edamame and red bell pepper and cook for a few more minutes so they have a chance to saute. Add the stock, season with salt and pepper and bring to a simmer. Cook until the vegetables are soft, 7 to 8 minutes. Serve.

Fortified Broth: 

  1. Begin by fortifying store-bought broth (this will add more depth of flavor to the finished soup). In a large stock pot, add the broth, 1 quart cold water, chicken carcasses, peppercorns, celery, carrot, onion, garlic, thyme and bay leaf. Set over medium heat and slowly bring to a rolling boil. Heating the broth up slowly will draw out the flavors of the chicken bones, vegetables and aromatics. Season lightly with salt and let the stock simmer (slightly covered) for 1 to 1 1/2 hours. When done, it will have reduced by about a quarter, leaving you with approximately 3 quarts of rich stock. Strain the stock through a large sieve, discarding the bones and vegetables. Chill the stock immediately until ready to use.
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