Kimberly’s Vegetable Soup

Kimberly's Vegetable Soup
Kimberly’s Vegetable Soup

Today is a snow day! What’s better on a cold day than a warm bowl of soup… right?  So I’m making a huge pot of my vegetable soup.  My inspiration for this recipe, was a soup my sister made for me while I was visiting her in North Carolina last summer.  She was very conscious of the fact I was a new vegan, and she wanted me to have enough food to eat while I was there!  She researched restaurants and places I could eat.  Kimberly went out of her way to make me feel comfortable that visit!  She’s a sweetheart!  When I arrived at her house, she had a soup lunch waiting for me.  I remember the green beans and squash in the soup were so tasty!  So when I got home I tried to replicate the recipe.  I added leeks and kale and my favorite spice mixture, Herbes de Provence.   Below is a soup recipe I love and adore!  I think between the two of us, we came up with a good one, so I’m naming it after her!

Kimberly’s Vegetable Soup


1 large  onion

2 leeks, cleaned and diced (

4 carrots, diced

6 oz fresh green beans

1 28 oz can diced tomatoes

1 can Goya small white beans, rinsed and drained

1C frozen corn

1C frozen butternut squash

4-5 stalks of kale rinsed and chopped

1/4 cup extra virgin olive oil

2 quarts vegetable stock

1/2 can tomato paste

1-2 tsp of minced garlic

1 bay leaf

1-2 tsp Herbes de Provence

Salt and Pepper to taste


Saute onion, leeks, carrots, garlic with the olive oil until nicely wilted.  Add to the pot, the green beans, can of white beans, tomatoes, vegetable stock and tomato paste.  Bring to a boil.  Add the frozen corn and the frozen squash.  Then add the Herbes de Provence and bay leaf.  Add salt and pepper to taste.  When the pot is boiling again, add the kale.  Simmer at least and hour.  Serve with my Easy Garlic Bread. ( )


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Ruth Lynn

Hello! I'm Ruth Lynn. Welcome to Little Rhody Vegan.

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