Healthiest Leek and Mushroom Soup Ever

 

Serves 6-8
White Space Inspiration: Lazy Sundays Cooking with the Kids

Build some white space into your weekend to cook this healthiest soup ever.  Enjoy with a baguette and good book.  Bon Appétit!

 

Ingredients

 

1 T of Olive Oil

1 1/2 cups of chopped leeks (2 small stalks- white/pale green parts only)

2 garlic cloves pressed

Fresh ginger (pinky sized piece cut in two)

2 t of minced fresh rosemary (optional)

1 14.5 ounce can of diced tomatoes in juice

5-6 cups of chicken or vegetable broth

1 large portobello mushroom diced into bite sized pieces

3 medium sized carrots peeled and cut 

2 stalks of celery cut

2C of diced green cabbage

1 C of corn

1 14.5 ounce can of black beans (rinsed and drained) *optional

1 bunch of kale (about 8 ounces), trimmed, center stalks removed, leaves coursely chopped

Preparation

 

Heat oil in large pot over medium heat

Add leeks, salt and pepper until leeks soften (about 5 minutes)

Add diced mushrooms, garlic, ginger, and rosemary (optional). Increase heat to medium high and saute until mushrooms soften and begin to brown, stirring often (about 7 minutes)

Add carrots, celery, cabbage, corn and continue to stir (about 5 minutes)

Add canned tomatoes with juice and stir for a minute

Add rinsed and drained can of black beans

Add 5-6 cups of chicken or veggie broth (can be more or less broth as preferred) and cook for 25-30 minutes at medium low temperature

 

5 minutes before serving, add the diced kale until wilted (about 1 minute)

Add salt and pepper as needed

 

Chef Ideas

*For veggies to still be somewhat crunchy cook for 25 minutes and longer for softer veggies

*Rice, barley or pasta can also be added if desired

*Other fresh and seasonal vegetables may also be substituted other than the leeks and mushrooms