Rainbow Soup

We have always loved the convenience of soup, and how versatile it can really be. It’s one of those recipes that you can easily prepare and store for later. We love to make soup at the end of the week so we can use our weekly leftovers! This means less waste and more flavour to your soup! This rainbow recipe is one of our all-time favourites because not only is it easy, its super nutritious.

We call it rainbow because of the wide variety of vegetables and their vibrant colours. We like to add some chicken or turkey for extra protein depending on what we have left in the fridge. Our busy days are made easy thanks to this recipe! We can take it to work, heat it for a quick lunch, and even enjoy it for a hearty dinner.

Another great dish like this one is our Cauliflower Chowder with Bacon! Give it a try, you won’t regret it!

Rainbow Soup

Course Main Dish

Servings 6 servings

Prep Time 10 minutes

Cook Time 15 minutes

Ingredients

• 1 medium onion chopped
• 2 large celery stalks chopped
• 4 garlic cloves pressed
• 1 medium red bell pepper
• 1 cup carrot chopped
• 1 heaping tbsp sweet paprika
• 3 tsp tumeric
• 1/2 tsp cinammon
• 1 bay leaf
• 1 dash hot sauce
• 15 oz canned tomatoes chopped
• 1-1/2 cups kale thin strips
• 10 oz green beans
• salt and pepper to taste
• 5 cups stock or broth
• 1 tbsp olive oil

Instructions

1. In a large soup pot, simmer oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion
2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant — another minute or so.
3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.