Hearty Winter Vegetable Soup
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Serves 8

1 teaspoon extra-virgin olive oil
1 large sweet onion, coarsely chopped
2 teaspoons minced garlic
2 stalks celery, diced
1 large carrot, coarsely chopped
2 medium Yukon gold potatoes, coarsely cut
1 cup cooked chickpeas, rinsed and drained 
          (or your favorite cooked canned bean)
1 cup cleaned, chopped kale
3 cups vegetable broth (chicken broth also works)
1 teaspoon soy sauce
Ground black pepper
1 tablespoon cornstarch mixed with 1 tablespoon water
Juice from 1 lemon
1/4 cup chopped fresh parsley leaves

Extra-virgin olive oil or sour cream

In a large heavy stock pot, turn heat up to medium high and add a teaspoon olive oil, onion, garlic and celery. Stir and cook a few minutes and add remaining veggies, broth, soy sauce and a pinch of salt and pepper. Stir, bring to a boil and then reduce to a simmer. Cook until potatoes begin to fall apart, about 15-20 minutes. Stir in the dissolved cornstarch and water mixture. Simmer for a few more minutes and it will slightly thicken. Stir in lemon juice and parsley. Season to your personal taste with salt and pepper. This is yummy served plain or drizzle a little bit of extra-virgin olive on top of each bowl. Serve with your favorite cornbread or a piece of French bread.

This recipe is shared December 4-8, 2017 
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Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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Published 10:00 PM, Sunday Dec. 03, 2017
Updated 06:53 AM, Monday Dec. 04, 2017