Chunky Vegetarian Vegetable Soup

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 3 stalks celery, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 (15 ounce) can tomato sauce
• 4 carrots, peeled and cut into 1/4-inch rounds
• 2 baking potatoes, cut into bite-size pieces
• 1 cup frozen corn
• 1 cup frozen shelled edamame (green soybeans)
• 1 cup frozen sliced okra
• 2 leaves kale, roughly chopped
• salt to taste
• 1 teaspoon ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and celery and cook, stirring, for 5 minutes until softened.

2. Add the minced garlic and cook for 1 minute until fragrant.

3. Pour in the vegetable broth and tomato sauce, then add the carrots and potatoes. Bring to a boil.

4. Reduce the heat to medium-low, cover, and simmer for 15 minutes until the carrots and potatoes are nearly tender.

5. Stir in the frozen corn, edamame, and okra. Simmer uncovered for 8 minutes until the vegetables are heated through and tender.

6. Add the chopped kale and simmer for 3 minutes until wilted.

7. Season with salt to taste and the black pepper, then stir well and serve hot.