Confetti Vegetable Soup

Now that the new year is here, it’s time to get back to my nutritarian diet, and it’s time for everyone else to start eating better too.

Today was a snow day for everyone here – we spent the morning shoveling and clearing out. I broke that up by baking 2 small loaves of banana chocolate chip bread – one for Chris and one for our neighbor Chris –  and playing with the dogs, and  so the afternoon was just begging for soup, a comfort food all for me!

I was craving veggies but not the raw crudite leftover from the recent festivities, so I decided to put it into a soup. This is such a colorful soup that it looks like party confetti, and it’s just delicious. I don’t often have corn but it really adds sweetness to the soup and the diced bell peppers also add great flavor and freshness.
This is really an “empty the fridge and freezer” soup, so use whatever you have on hand, as long as you start with the holy trinity (onions, celery, carrots).

Happy, healthy new year!

Confetti Vegetable Soup (makes 5 quarts)

2 yellow onions, chopped
2 stalks celery, chopped
2 large carrots (or 10 baby carrots), halved and sliced into half-moons
3 large bell peppers (I had red, orange, and yellow), diced
1 bag (10 oz) frozen organic corn kernels
1 bag (16 oz) frozen organic peas
2 cans (14 oz each) cannellini beans
2 boxes (32 oz each) low-sodium organic vegetable broth (I used Pacific brand)
1 bag (10 oz) organic tuscan kale (washed and chopped)


Water saute (or saute in a little olive oil) onions, celery and carrots in dutch oven or soup put (mine was 7.25 qts and it just fit everything). Add salt if desired, I didn’t. Cook about 5-10 minutes.
Once onions are translucent and soft and other veggies are starting to cook, add peppers and saute for another 5-10 minutes. Add frozen corn and peas, cannellini beans, and broth, cover, and bring to a rapid boil. Lower heat and allow it to simmer for 20 minutes.
Add kale and cook for another 10-15 minutes.


Delicious! According to myfitnesspal, the recipe calorie count comes to 197 cal per pint (I consider 1 pint a serving; this recipe makes 10 pints). I have shared the recipe on myfitnesspal in case you want to use it for your calorie tracking, listed as “confetti vegetable soup (homemade)”.



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