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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
Salt
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 
NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com

Published 10:00 PM, Sunday Dec. 03, 2017
Updated 06:53 AM, Monday Dec. 04, 2017

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