If you're a vegetable soup lover, you probably have a "necessary ingredient" that has got to be included. For us, it's potatoes. And tomatoes. Cabbage used to be on the list too, but more recently has been replaced by kale. This version is so hearty it's really a meal in a bowl. Outside right now, there's a dusting of snow on the car and the wind chill makes it "feel like" 19 degrees. I'm looking forward to soup leftovers for tomorrow!
Hearty Vegetable Soup
Adapted from Cooking Light
1 Tablespoon extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 1/2 teaspoons cumin
6 cups vegetable broth
1 14.5 ounce can diced tomatoes
2 carrots, thinly sliced
4 cups roughly chopped (and peeled) Yukon Gold potatoes
salt and pepper
1 bunch kale, stems removed and chopped
1 cup orzo (I'd reduce to 1/2 cup next time for a "soupier" version)
1 can kidney beans, rinsed and drained
Heat the oil in a large pot over medium heat. Saute onion for a couple of minutes. Add garlic and saute about a minute. Add cumin and saute 30 seconds longer. Add broth through salt and pepper. Bring to a boil, then reduce heat and simmer for about 10 minutes. Add kale, orzo, and beans. Simmer about 8 more minutes, or until orzo and vegetables are done. Check for seasoning.