Vegetable Kale Soup

Meal type Basil, Carrots, Celery, Kale, Kidney Beans, Mushrooms, Parsley, Parsnips, Peas
Season Fall, Spring, Winter


  • 6-8 cups of water
  • 1 bunch of kale, chopped
  • bunch of dill
bunch of parsley
  • 1 can of kidney beans (or fresh if you have time)
  • 2-3 bay leaves
  • 2 sprigs of fresh basil
  • 2 tablespoons of chopped garlic
  • 2 parsnips, cut up
  • 3-4 mushrooms, cut up
  • 3-4 carrots, cut up
  • 2 cups of frozen peas
  • 3 stalks of celery
  • salt and pepper, to taste


1 Add water to a pot and let boil on a medium flame.
2 Add the bay leaves, garlic and the parsley and dill.
3 Cut up the parsnips, carrots and celery and place them in the pot.
4 Switch the flame to low and cover.
5 Let cook for about an hour, checking on the soup periodically.
6 Add the mushrooms, peas, kale and the beans and cover – for about another hour.
7 Add salt and pepper to taste and let cook some more a very low flame.
8 Taste and enjoy!