Halloween Witch's Brew Soup Recipe
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 4 cups chicken broth or vegetable broth for a vegetarian option
- 3 cups water
- 4 medium potatoes peeled and diced
- 3 large carrots peeled and sliced
- 2 celery stalks chopped
- 1 cup fresh or frozen corn
- 1 cup fresh or frozen peas
- 1 15-ounce can diced tomatoes, with juices
- 1 15-ounce can kidney beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup chopped fresh kale optional
- 1 tablespoon apple cider vinegar
Instructions
- Heat the Oil: In a large pot, heat the olive oil over medium heat.
- Sauté the Aromatics: Add the finely chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Add the Vegetables: Toss in the diced potatoes, sliced carrots, and chopped celery. Sauté for another 5 minutes to let the vegetables start to soften.
- Pour in Broth and Water: Add the chicken or vegetable broth and water. Bring to a boil.
- Incorporate Canned Ingredients: Stir in the diced tomatoes and kidney beans.
- Season the Soup: Add smoked paprika, dried thyme, salt, and pepper. Let it simmer on low heat for 20 minutes.
- Add Corn and Peas: Stir in the corn and peas. Let it continue to simmer for another 10 minutes.
- Kale and Vinegar: If using, add the chopped kale and cook for an additional 5 minutes. Finish off with a splash of apple cider vinegar to add a touch of tang.
- Serve: Ladle the soup into bowls and enjoy the hearty, spooky goodness!
Nutrition
Calories: 200kcalCarbohydrates: 32gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 900mgFiber: 8gSugar: 8gVitamin A: 8000IUVitamin C: 20mgCalcium: 80mgIron: 3mg
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