Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add the onion and celery, cooking and stirring until the onion is softened and translucent, about 5 minutes.
- Stir the garlic into the onion mixture. Cook and stir for an additional 2 to 3 minutes, until fragrant.
- Add vegetable broth and tomato sauce to the pot and simmer for approximately 10 minutes.
- Stir the carrots and potatoes into the broth. Simmer for 10 to 15 minutes, or until the carrots are tender.
- Add the corn, edamame, okra, and kale to the soup. Simmer until the okra is tender, about 5 to 10 minutes. Season with salt and pepper.
Nutrition
Notes
Ingredient Flexibility: I love that this soup is a perfect fridge and freezer clean-out helper.
If you don't have okra, green beans are a wonderful substitute, and spinach can easily stand in for the kale if that's what you have on hand.
Storage Secret: This soup tastes even better the next day as the flavors meld.
I store it in airtight containers in the fridge for up to 4 days.
For longer storage, I freeze it in individual portions for a quick, healthy meal anytime.
Make-
Ahead Magic: To save time on a busy weeknight, I often chop all the fresh vegetables the night before and store them together in a container in the fridge.
When I'm ready to cook, everything goes straight into the pot.
Common Mistake: Be careful not to overcook the potatoes.
I simmer them just until they are fork-tender, about that 10-15 minute mark.
If they cook too long, they can become mushy and break apart in the broth.
Serving Suggestion: I always serve this with a thick slice of crusty bread for dipping.
A sprinkle of grated Parmesan or a dollop of pesto on top right before eating adds a lovely, savory finish.
Pot Size Matters: Use the largest pot you have.
It seems like a lot of broth at first, but once you add all those chunky vegetables, you'll be glad for the extra space to stir without making a mess.