Ingredients

• 2 tablespoons olive oil
• ½ onion , chopped
• 3 stalks celery , chopped
• 2 cloves garlic , minced
• 4 cups vegetable broth
• 1 , 15 ounce
• 4 carrots , peeled and cut into 1/4-inch rounds
• 2 bakings potatoes , cut into bite-size pieces
• 1 cup frozen corn
• 1 cup frozen shelled edamame , green soybeans
• 1 cup frozen sliced okra
• 2 leaves kale , roughly chopped
• salt to taste
• 1 teaspoon ground black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
2. 2 Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
3. 3 Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
4. 4 Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
5. 5 Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

Nutrition per serving