vegetable soup recipe
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  • 1 large bunch kale, trimmed and chopped (about 4 cups)
  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 2 leeks, white and green part, sliced into thin rounds and rinsed well
  • 8 cloves garlic, finely chopped
  • Unrefined sea salt, to taste
  • 1 tablespoon Mrs. Dash Italian Medley Seasoning
  • 3 tablespoons almond flour
  • 6 carrots, chopped
  • 6 stalks of celery, chopped
  • 2 zucchini, chopped
  • 2 tablespoons fresh thyme
  • ½ to 1 teaspoon crushed red pepper
  • Juice from one whole lemon
  • 1 large can (28-ounces) whole, peeled tomatoes with juices
  • 4 cups organic vegetable broth (such as Pacific Natural Foods)
  • 2 cups frozen cut green beans


  1. Steam kale in a steamer basket for 2-3 minutes. Set aside
  2. Heat the oil in a large heavy non-toxic saucepan (we like 100% green Xtrema Cookware) over medium heat. Add the onion, leeks and garlic; sauté for 5 to 6 minutes, or until vegetables soften. Season with salt to taste. Stir in the Mrs. Dash Italian Medley Seasoning and almond flour.
  3. Add the carrots and celery to the saucepan. Sauté for 5 to 6 minutes, or until carrots and celery soften.
  4. Add the zucchini, thyme and crushed red pepper to the saucepan. Sauté for 5 to 6 minutes, or until zucchini softens. Season with salt to taste.
  5. Add the steamed kale and lemon juice and sauté for 2 to 3 minutes.
  6. Add the tomatoes, crushing them with your clean hands as you go, vegetable broth, lemon juice and frozen green beans. Cover the saucepan with a lid and simmer over low heat for 15 minutes. Adjust seasoning, adding more salt if necessary. Serve chunky as-is or use a handheld stick blender, we like this Cuisinart, for example, and process until smooth and creamy. Serve warm.

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