Miz Chef

Cooking Up a Healthy Life

Broccoli Potato Soup with Beans and Greens

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IMG_3498I love it when leftovers come together so beautifully that they make a healthy, delicious meal. Yep, this is another one of my everything-in-the-refrigerator concoctions. And it turned out pretty damn good.

I love soup, and it’s one of the easiest ways to utilize leftovers. In this case, I had a few potatoes, a piece of broccoli, and some leftover greens. So, this is what I came up with. I hope you give it a try and enjoy it.

Broccoli Potato Soup with Beans and Greens

2 teaspoons olive oil
½ cup chopped white onion
¾ teaspoon kosher salt
4 large garlic cloves, chopped
1 tablespoon tomato paste
3 cups chopped potatoes
4 cups vegetable broth
2 cups chopped broccoli
2 cups cooked beans
2 cups greens, washed

Heat the oil in a medium pot. Add onion and ¼ teaspoon salt and saute until translucent, about 5 minutes. Add garlic and saute another 2 minutes.

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Make a space in the pot and place the tomato paste in that spot. Stir it for about 30 seconds then stir it into the onions and garlic. Mix well.

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Add potatoes and stir them in. Let cook about 2 minutes, stirring occasionally.
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Pour in the broth and add broccoli and ½ teaspoon salt. Bring to a boil; lower heat and simmer, covered, until potatoes and broccoli are tender, about 15 minutes.

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Using a stick blender or blender, puree the soup. If you want a completely smooth soup, puree the entire pot (in a couple of batches). If you prefer it chunky, puree only half of it. If you’ve used a blender, pour the soup back into the pot.

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Stir in beans and greens and continue cooking another 5 minutes. Taste for seasoning and adjust if needed.

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Ladle into bowls. You can serve with black or red pepper, grated cheese, or croutons, if desired.

Makes 4 servings.

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Author: Miz Chef

I am an Agent of Food—a writer, cookbook author, and personal chef.

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