Back by popular demand, we’re thrilled to have Serena, aka Seriously Soupy!
Serena started creating soups as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making. She has given soup tours and taught soup classes and has a catalog of over 100 homemade soups. Twice a month you can find her here, at My Judy the Foodie, sharing her culinary wisdom and helping to demystify the world of soup.
Here’s what Serena has to say about her Vegetable-Packed Winter Comfort Soup:
This winter has been brutal. Sickness, colds, and generally discomfort have been the norm. As a mom of three, I recently had a bout of sniffles and a slight fever where I knew that I had to amp up the nutrients to prevent a full blown cold.
Using beans and tons of vegetables, I created a vitamin-rich soup that was comforting, super healthy, and really easy-to-prepare. With soup making, I try to focus on the flavor of the foods, so I used minimal herbs for this recipe. The flavor from the soup was contained within the richness of the vegetables alone.
This made for a delicious and healthy way to ward of my winter cold.
Hope you enjoy!
Vegetable-Packed Winter Comfort Soup
- 5 large stalks of kale, cut up
- 1 can of kidney beans, washed and drained
- 2 large carrots, cut up
- 1 parsnip, cut up
- 1 yellow squash, cut up
- 1 green squash, cut up
- 1 clove of garlic
- ½ yellow onion, cut up
- 1 sweet potato, cut up
- salt and pepper
- 6 cups of water
- Pour water into a pot and let boil.
- Add in the cut up onions and garlic.
- Cut up the vegetables and place them in the pot and let cook for 30 minutes.
- Add in the beans and let cook for another 15 minutes.
- Add in the salt and pepper to taste and serve!