By Epitomefit

Hearty Vegetable Soup

A hearty meal that is simple and savory! Great for replenishing after a hot summer day or warming up with on a cold winter evening. This vegetable soup will be sure to spice up your kitchen and fill you with lots of healthy vitamins and minerals!

Ingredients

  • 1 lb of garbanzo beans

  • 1 cup wild rice

  • 1 bunch of kale

  • 1 red onion

  • 1 yellow onion

  • 1 zucchini

  • 1 yellow squash

  • 1 green bell pepper

  • 1 red bell pepper

  • 1 orange bell pepper

  • 1 yellow bell pepper

  • 3 plum tomatoes

  • 1 tbsp. dried basil

  • 1 tbsp. oregano

  • 1 tbsp. onion powder

  • 1 tbsp. cayenne pepper

  • 1 tsp. sea salt

  • A pinch of thyme

  • 2 tbsp. olive oil

  • 1/4 cup tomato paste

  • 2 cups vegetable stock

  • 9 1/3 cups of water

Instructions

  1. Rinse and soak the beans overnight. Add beans and 7 cups of water to a large pot. Toss in a pinch of salt and cook on a medium-low heat for 1 hour or until the beans are soft.

  2. Add rice and 2 ⅓ cups of water to a separate pot. Toss in a pinch of salt and bring to a boil. Then add rice, lower heat, cover, and simmer for 1 hour or until all water has dissolved.

  3. While your beans and rice are cooking, dice all of your vegetables. Add olive oil to a soup pot on medium heat. First, add your onions and cook for about 2 minutes. Then add the zucchini and squash. Next, add your peppers. Add a pinch of sea salt and allow those to cook and soften.

  4. Next add your tomatoes and a handful of kale with a pinch of salt. Cover the pot to let the steam cook your kale down. Once the first handful of kale has been cooked down, toss in another handful and repeat 2-3 times or until you have a healthy amount of kale in the pot.

  5. Add the seasonings to the vegetables and stir. After they are nicely combined, add the wild rice to your pot. Stir to incorporate fully. Once that is fully incorporated, add half of your garbanzo beans.

  6. Now, you want to add the vegetable stock. Stir completely and add the remainder of your garbanzo beans. Cover and let cook for at least 45 minutes. Afterwards, add the tomato paste to thicken it up and give it some additional flavor. Season to taste.

Time

  • 2 1/2 - 3 hours total