Soup for the Soul

    What started as clean out fridge soup, has become our family favorite. It's healthy, hearty and full of flavor.  Serve it with some crusty sour dough and enjoy!  

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Ingredients -
8 cups                   Vegetable Stock
2 cups                   Water, if needed 
2 tbsp                    Oil, I use grapeseed oil
1 ¼ Cup                Celery, peeled and diced
1 ¼ Cup                Carrots, peeled and diced            
1 ¼ Cup                Sweet Onion, diced
1 tbsp                   Tomato paste
1 tsp                      dry thyme
1 tsp                      dry oregano
2 Cups                  Potatoes, Yukon or Idaho diced
2 Cups                  Sweet potatoes, I use Indian variety, they have a firm texture and are not as sweet
2 leeks                  Thinly sliced and rinsed, white and light green parts only
2 cloves                Garlic, finely minced
3 cups                   Shaved Brussels sprouts
1 bunch                Kale, washed and torn into pieces
2 cups                   Cooked beans, I use Cannellini beans
1 14.5 oz can       Roasted diced tomatoes
2 tbsp                    fresh thyme leaves
¼ to ½ tsp             cayenne pepper
2 tbsp                    Lemon  juice
Salt and black pepper to taste 

​Directions –
On medium heat, add oil, celery, carrots and onions to a large pot.  Sauté until onions are translucent.  Add 1 tsp of salt, minced garlic and leeks. Cook until leeks are soft. Stir the vegetables around every so often to keep them from burning.  Add paste, stir until incorporated.   Add dry thyme, oregano and the potatoes.  Stir the vegetables around, add the stock at this time.  Cover the pot, lower the heat and simmer for 5 minutes.  Add the Brussels sprouts, kale, beans, tomatoes, fresh thyme, cayenne pepper, black pepper. If needed, add water and salt to taste.   Cover and simmer until potatoes are tender, Finally, add the lemon juice. Cover and let sit for a few hours  I find that the soup tastes even better the next day.  If I can't plan ahead, I try to make it at least 5 hours prior to serving. 
Serve with shaved Parmesan and some crusty bread.