Entree, Featured, Food

Easy One Pot Vegetable Soup

March 28, 2017
Easy One Pot Vegetable Soup

Cold season has been especially unforgiving to me this year. Just when I think I’m finally on the mend, I’ll wake up with a sore throat that’s proceeded by ceaseless sneezing and sinus pressure. I’ve paid several visits to my primary care physician, practically drowned myself in green tea with lemon and honey while also ensuring adequate rest and quality sleep.

While illness has kept me down the majority of the winter, it certainly wasn’t able to keep me out of the kitchen. In fact, the kitchen has become almost a sacred space where I can methodically craft healthy meals. This winter I prepared mostly warming, comfort foods with ingredients such as tricolored lentils, root and cruciferous vegetables, brown rice and fatty fish liberally drizzled in olive oil and tossed with fresh herbs. Now that spring has arrived, I’ve begun to devour Pinterest for recipe inspiration and am looking forward to seasonal spring finds like fuji apples, sweet asparagus and crimini mushrooms.

When I stumbled upon this recipe at a dinner gathering with friends last week, I knew I had to make it and share it with you! This truly is a beautiful blend of vegetables, herbs and just a touch of spice. It’s a great meal for any season as you can swap the ingredients based on what’s locally available or what’s in your fridge.


  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1 cup diced carrots
  • 3 celery ribs, diced
  • 2 tablespoons minced garlic
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 teaspoons dried thyme
  • 2 teaspoons dried marjoram
  • 2 teaspoons dill weed
  • 1/2 cup frozen sweet corn
  • 1/2 cup frozen peas
  • 3/4 cup 1-inch pieces of green beans
  • 12 ounces canned diced tomatoes
  • 4 cups vegetable broth
  • 1 cup tomato sauce
  • 1 bunch of kale, de-stemmed and chopped
  • 1/4 pound white mushrooms, sliced


  1. In large, heavy-bottomed soup pot, heat oil over medium heat. Sauté onion, carrots, celery, garlic and spices until onions are soft, 8 to 12 minutes.
  2. Add corn, peas, green beans, tomatoes and vegetable broth to cover.
  3. Bring to a boil; reduce heat to low and simmer for about 30 minutes. Turn off heat.
  4. Add tomato sauce, kale and mushrooms and let sit for 20 minutes.

Note: Original recipe adapted from PCC Natural Market. You can find the original recipe here.

Bon appétit sweet readers! And if you have any cold combating tips please share them below in the comments.

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