Creamy Spiced Vegetable Soup

1. 1

   Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir the onion, carrot, and celery until the onion turns translucent, about 5 minutes. Add the garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until the garlic is fragrant, 1 to 2 minutes.

2. 2

   Pour water into the onion mixture and bring it to a boil. Stir the chicken base into the boiling water until it dissolves, 1 to 2 minutes. Add the tomatoes with green chiles, potatoes, and green beans; bring the soup back to a boil. Reduce the heat and simmer until the potatoes are tender, 10 to 15 minutes.

3. 3

   Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir the mushrooms until golden brown, 10 to 15 minutes. Add the browned mushrooms to the soup. Stir the heavy cream and kale into the soup; cook until the kale is tender and the soup is heated through, about 5 minutes.

• Calories 165.62 kcal — Moderate 8%
• Protein 2.42 g ⌄ Low Source 5%
• Carbohydrate 24.44 g 9%
• Total Fat 5.5 g — Moderate 7%
• Saturated Fat 2.62 g — Moderate 13%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 12.34 mg ⌄ Low Source 4%
• Sodium 228.05 mg — Moderate 10%
• Dietary Fiber 5.5 g — Moderate 20%
• Total Sugars 8.08 g --
• Added Sugars 5.96 g — Moderate 12%
• Calcium 101.84 mg ⌄ Low Source 8%
• Iron 0.92 mg ⌄ Low Source 5%
• Potassium 176.45 mg ⌄ Low Source 4%
• Vitamin A 95.95 mcg — Moderate 11%
• Vitamin C 31.51 mg ↗ Good Source 35%
• Vitamin D 0.03 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅