Description
A quick and easy soup recipe perfect for busy weeknights when you need comfort food.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups diced tomatoes
- 4 cups vegetable broth
- 1 can kidney beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 cups kale, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic; sauté until the onion is translucent.
- Stir in the tomatoes, vegetable broth, kidney beans, corn, oregano, salt, black pepper, and red pepper flakes.
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Add the chopped kale and cook for an additional 5 minutes.
- Serve hot and enjoy!
Notes
- This soup can be easily customized with any vegetables you have on hand.
- For a heartier version, add cooked chicken or sausage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg