- It's filling and hearty
– It contains a ton of fresh vegetables.
– This soup is flavorpacked and savory - you won't miss the meat!
– It freezes really well
Heat a large pot or Dutch oven over medium heat & sauté the aromatics: onions, celery, carrots, & red peppers. Allow the vegetables to sweat, releasing excess moisture.
1
Allow the aromatics to caramelize. This helps add an extra layer of flavor to the soup. Add garlic and tomato paste & cook for 1-2 minutes while stirring.
Deglaze with white wine, scraping up any browned bits that have formed on the pan. Cook for a few minutes while the alcohol burns off.
3
Next, add in vegetable broth, tomatoes with juices, potatoes, kale, parmesan rind, dried oregano, umami powder, paprika, red pepper flakes, and ground thyme to the pot.
Bring the liquid up to a boil, then reduce heat to a simmer and cook for 10 minutes. Add in green beans, frozen corn, frozen peas, & fresh parsley & cook for another 5 minutes.
If you liked this recipe, try this Dutch Oven Chili. Beefy, hearty, and a little bit spicy - this is a surprisingly easy recipe for your cast iron dutch oven, and perfect for cold days.