Ingredients
10
10 servings
- •1 tablespoon olive oil
- •½ white onion, chopped
- •½ cup diced carrot
- •½ cup diced celery
- •4 large cloves garlic, finely chopped
- •2 bay leaves
- •1 tablespoon chopped fresh parsley
- •1 teaspoon dried thyme
- •1 teaspoon dried rosemary
- •1 teaspoon dried dill weed
- •6 cups water
- •3 tablespoons chicken soup base
- •1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- •1 cup peeled and cubed potatoes
- •½ cup fresh green beans, trimmed and snapped (Optional)
- •1 tablespoon olive oil
- •1 (8 ounce) package fresh mushrooms, sliced
- •½ cup heavy whipping cream
- •½ bunch kale, stemmed and chopped
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
- Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.
Nutritional Facts
Per 10 servings
- Calories: 120
- Carbohydrate: 11g
- Fat: 8g
- Fiber: 2g
- Protein: 3g
- Sugar: 2g
Related Recipes
Instant Pot Vegetable Soup
Catherine's Spicy Chicken Soup
Best Cream of Potato Soup
Hearty Vegetable Soup
Spicy Shrimp and Sweet Potato Soup
Spicy Soup
Low-Fat Veggie Soup
Spicy Vegetable Beef Soup
Authentic Pepper Pot Soup
Spicy Thai Vegetable Soup
Rainbow Veggie Chili
