Curried Vegetable Soup

curried vegetable soup
Curried Vegetable Soup

1 bunch kale or 2 cups collard greens

2 cup(s) frozen cut green beans

2 small or 1 large zucchini, diced

2 cup(s) broccoli

2 clove(s) garlic

28 oz canned diced tomatoes

1 cup(s) onion(s), chopped

1/2 tsp crushed red pepper flakes

1 tsp ground thyme

1 tsp ground oregano

1 tsp sea salt

1/4 tsp black pepper

1 Tbsp ground basil

1 tsp curry powder

1 tsp tumeric

6 cups chicken or vegetable broth

1 tbsp. olive oil

The veggies can be fresh or frozen (I used frozen organic broccoli and green beans). In a large soup pot, saute the onions until softened. Add the garlic and the seasonings, stirring to keep them from burning.  Add the rest of the vegetables and the broth into a large soup pot. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, partly covered for 15 minutes or so until the vegetables are cooked to your liking. Taste and adjust the seasonings. I like to add a little bit of Adobo seasoned salt at the end,