Rosemary & Thyme Vegetable Soup

ingredients:

• 3 tablespoons of olive oil

• 2 carrots, chopped

• 2 turnips, chopped

• 3 stalks of celery, chopped

• 2 cloves of garlic, minced

• 2-3 russet potatoes, chopped

• 2 cups of green beans (I used fresh and cut into thirds)

• 2 cups of kale, chopped

• 1 tablespoon of thyme, dried

• 1 tablespoon of rosemary, dried

• 1 teaspoon of black pepper

• 2 teaspoons of onion powder

• 6 cups of vegetable broth

• salt to taste

  
  

instructions:

• place carrots, garlic, turnips, celery and potatoes in pot and drizzle with olive oil

• once softened, sprinkle rosemary, thyme, onion powder and black pepper over vegetables

• pour vegetable broth over vegetables and bring to a boil

• turn down heat, add green beans, kale and salt, stir to combine

• let simmer for 30-40 minutes; until vegetables are tender

• ladle into bowls and enjoy!

OPTIONS FOR USE: ENJOY IMMEDIATELY, REFRIDGERATE FOR UP TO 7 DAYS OR FREEZE FOR UP TO 6 MONTHS.