Soup Supper at Home with Colleen Hill

CLICK on the arrow in the picture to view the Holy Trinity “Souper Fun Cooking Video” during the Season of Lent:

Seriously Good Chicken & Vegetable Soup with Colleen Hill.

SOUPER FUN COOKING VIDEOS

In lieu of gathering for Soup Suppers during the Season of Lent, Holy Trinity presents “Souper Fun Cooking Videos.”

 

Watch the video of one of your friends making soup in their home.

 

It’s another fun way to stay connected with each other.  

Seriously Good Vegetable Soup

INGREDIENTS

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow or white onion, chopped
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
  • 1 teaspoon fine sea salt, divided, to taste
  • 6 cloves garlic, pressed or minced
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon dried thyme
  • 1 large can (28 ounces) diced tomatoes
  • 4 cups (32 ounces) vegetable broth
  • 2 cups water
  • 2 bay leaves
  • 1/2 teaspoon red pepper flakes, reduce or omit if sensitive to spice
  • Freshly ground black pepper, to taste
  • 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
  • 1 tablespoon lemon juice

INSTRUCTIONS

  1. Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
  2. Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
  3. Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
  4. Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
  5. Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.)   Divide into bowls and enjoy.
  • Author: Cookie and Kate 
  • Prep Time: 15 minutes 
  • Cook Time: 45 minutes 
  • Total Time: 1 hour 
  • Yield: 6 bowls 
  • Cuisine: Mediterranean

Let us know which type of soup you make!

 

 

Find us on Youtube @Holy Trinity Lutheran Church Thousand Oaks

 

 

 

 

 

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