Winter soup, round two

I know I’ve posted before with a winter veggie recipe, but hey if one is good two can only be

Soup beginnings

better, right? As always you can easily adjust the amount, spices and veggies/meat you add to suit your needs.

Veggie Soup with Kale and Parsnips

Serves 4 with leftovers

1 medium onion, chopped
2 medium carrots, chopped
2-3 stalks celery, diced
4-5 cloves garlic, minced
2 potatoes, cubes
1 large parsnip, peeled and cubes
2 small bunches of greens, chopped (I used collards and kale but any combo is fine)
1 28oz can of chopped tomatoes
2 tsp cumin
1 1/2 Tbsp salt, or to taste
Ground pepper to taste

2-4 c water

Sauté the onions, celery and carrots in olive oil over medium heat in a large soup pot for 5-7 minutes. Add the garlic and sauté for 1 more minute. Add in the remaining veggies and sauté to lightly brown, about 7 more minutes. Add remaining ingredients, cover partially with lid and simmer until potatoes are tender, about 35-40 minutes.