Hearty Vegetable Soup with Kale

Toss in whatever vegetables you have on hand for this delicious, nutrient-rich antioxidant soup.



  • ½ of a medium red onion, diced (about 1 cup)
  • 3 cloves garlic, peeled and pressed or minced
  • 1 large red pepper, stem and seeds removed, diced
  • 3 stalks celery, diced
  • 4 large carrots, sliced
  • 1 large sweet potato, peeled and cut into ½ inch cubes
  • 1 small zucchini, sliced lengthwise then cut into half circles
  • 1 small yellow squash, sliced lengthwise then cut into half circles
  • 1 28-oz can diced tomatoes
  • 2 TBSP chopped fresh cilantro
  • 3 sprigs fresh thyme
  • 3 cups low sodium vegetable stock
  • ½ lb green beans, ends removed and cut into 1 ½ inch pieces
  • 1 can white beans
  • 1 head kale, stems discarded and leaves coarsely chopped
  • Lemon Vitality Young Living Essential oil or squeeze of fresh lemon juice


  1. Combine all ingredients except kale, green beans, white beans and lemon oil in a large stock pot.
  2. Bring to a boil, then reduce heat and simmer uncovered for 50 minutes.
  3. Add green beans and white beans and continue simmering until green beans are crisp tender, about 5-10 more minutes.
  4. Just before serving, remove stems of thyme sprigs from soup pot, and stir in the kale until wilted. Top each bowl with a drop of Young Living lemon vitality oil or a squeeze of fresh lemon juice.
Plant-Based Mains Gluten-Free

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