Lemon Vegetable Soup – Eat With Your Eyes


Ingredients: 1 can cannellini beans,3 carrots,1/2 teaspoon dried thyme,1 bunch kale,1 lemon,1/2 teaspoon dried oregano,Salt and pepper to taste,1 small sweet potato,1 teaspoon vegeta seasoning,32 ounces container chicken or vegetable stock

  1. In a large pot bring stock to a slow simmer, then turn heat to medium/medium-low (you dont want to over-cook the veggies while you are chopping the remaining ingredients).While the stock is coming to a simmer, dice sweet potato and carrots into small enough pieces so that you can get multiple pieces on each spoonful. Once stock has reached a simmer, add sweet potato and carrots. Cook for 3-4 minutes.Meanwhile dice zucchini.
  2. Add to pot after sweet potato and carrots have cooked for about 3-4 minutes.Wash and rinse kale. Tear the leaves off the thick stem of the kale and tear into bite-sized pieces.
  3. Add the kale, cannellini beans, thyme, oregano, vegeta, salt and pepper and let cook for 1-2 more minutes, just until the kale wilts.When soup is done, add the juice of 1 lemon.


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