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Vegetable Comfort Soup

This is the best of comfort soups! This is easily made vegan by just leaving off the Parmesan cheese if you prefer it that way. It is great on any day of the year, hot or cold! My favorite time to have this soup is in the winter when I want something warm and delicious  I love serving this vegetable comfort soup with a good loaf of crusty, whole wheat bread.

Tip: For the canned tomatoes, I love the Muir Glen brand!

Don’t forget to serve this with a great loaf of bread! I always find a good whole wheat loaf that tastes amazing with this soup. This is such a hearty and filling soup. After you make it the first time, you will want to double the recipe the next time for leftovers for the next couple of days. My whole family asks for this soup regularly. You will see that it will become a favorite for your family, too! Enjoy!



1/2 medium yellow onion

2 carrots

1 parsnip

1 zucchini

1 yellow squash

3 cloves garlic

1 leek

4 cups + 1/3 cup vegetable broth

1 cup kale

1 cup spinach

1-15 ounce can diced tomatoes

1 teaspoon dried thyme

1 bay leaf

1/2 cup Parmesan cheese grated (optional)



Get out a large stock pot. Thinly slice the onion and add to the pot.


Peel and thinly slice the carrots and parsnip, and add to the pot.


Slice the zucchini and yellow squash into 1/4 ” thick rounds, and add them to the pot.


Mince the garlic and add to the pot.


Wash the leek very well, slice it, and add to the pot.


Once all these ingredients are in the pot, turn it on high heat and stir. As soon as the onions and vegetables begin to soften (after about 5 minutes), add the 1/3 cup of vegetable broth and stir.


Wash the kale and spinach well and chop both. Add them to the pot, stir, and cover the pot. Turn down to a simmer. Check the pot after a few minutes and stir.


As soon as the greens are wilted, add the can of diced tomatoes including the liquid. Increase the heat back up to medium high and cover for 5 minutes.


Add the 4 cups of broth. Turn down to simmer.


Add the thyme, pepper, and bay leaf. Let it simmer covered for 30 minutes.


Before serving, remove the bay leaf.


When serving, offer the Parmesan cheese for the top of the soup.


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