Jill's Best Vegetable Soup

Nothing beats this labor of soup love in the kitchen. This is a go-to in our veggie-friendly house.

These ingredients are the starting measurements, but I rarely measure. Just throw it all in.

Ingredients

• ¼ cup olive oil
• 1 cup diced onion
• 2 tsps minced garlic
• 4 large carrots, thinly sliced
• 2 cups peeled and cubed butternut squash
• 12 cups vegetable broth (or chicken for ya poultry eatin’ folks)
• 2 red potatoes, cubed
• ½ tsp dried thyme
• Salt and pepper to taste
• 4 cups finely chopped kale leaves
• 1 (16 oz) can great Northern Beans, rinsed and drained

Instructions

• Heat the oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
• Pour in the broth. Stir in the red potatoes, thyme, salt, and pepper. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes.
• Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes.
• Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway. Do not burn yourself…so get a towel or something padded in case the blender is hot! Puree the 3 cups of soup in the blender, and return the pureed portion of soup to the pot.
• Feast!