Cooking in Bloom: Herb Vegetable Soup

Winter will soon be here and that can mean scratchy throats and colds. Ugh! But, here’s a great recipe you can pre-make in bulk from Denise Albert of Cooking in Bloom that helps you fight back when you’ve got the latest sniffle or sneeze.

Herb Vegetable Soup

My Herb Vegetable Soup is one of my family’s favorites.


32 oz or 1 carton of organic or homemade chicken stock

1 medium onion finely chopped

1 large bay leaf

2 whole sprigs of fresh thyme

1 heaping tablespoon garlic

1 cup diced carrots

1 bundle dino kale, cleaned and chopped, stalks and all

2 cans Cannellini beans, no need to drain

Olive oil (or oil of your choice)

Water (filtered preferred)

NOTE: Vegetable Soups are the most delicious way to use leftovers in the refrigerator so take a look at what you have when picking out veggies for this recipe, for example, leftover spinach could substitute for the kale.


Start with a nice soup pot or Dutch Oven and add 1 tablespoon olive oil. On high heat, add chopped onion, carrot, and garlic. Sautéed until onion is translucent and carrots are slightly soft. Reduce heat to medium. Add 32 oz of stock and 2 cups filtered water. Add in fresh thyme. Next, add bay leaf and Cannellini beans noting that the starchy liquid in the beans will add a nice thickener to the stock. Cook on medium heat for 30 minutes. This is the kind of soup that can linger on the stove until everyone is home to enjoy, just turn the heat to a low. About 30 minutes before serving, add the chopped kale until a soft texture. This will ensure that the leafy greens are not over cooked and it should keep a nice bright green color. Served with a nice toasted bread and you have the perfect way to warm everyone up on a cold day.

Inviting Arkansas

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