There is nothing quite like a hot bowl of veggie packed soup on a cold day. Pack in any and every color of the rainbow you have in your fridge - this is a hearty soup that will accommodate a variety of flavors.  Also, a meal that freezes well - make a batch on the weekend and divvy up into portioned containers and save time during the week while still managing to eat healthy and keep your immune system strong…and your body warm. No canned soup or packaged meal could ever take the place of the nutrition, and satisfaction you will reap from making home cooked meals in your very own kitchen. Thanks Two Peas in Their Pod for the awesome recipe!


2 tablespoons olive oil
1 yellow onion, diced
1 carrots, chopped
2 celery stalks, thinly sliced
3 cloves garlic, minced
1 large sweet potato, peeled and chopped
2 cups chopped butternut squash
3 bay leaves
4 cans (14 1/2 oz each) reduced-sodium vegetable broth
2 cans (15 oz each) diced tomatoes
1 can (15 oz) chickpeas, rinsed and drained
1 cup quinoa
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh thyme
2 cups chopped kale, ribs and stems removed
Salt and black pepper, to taste


1. Heat olive oil in a large stockpot over medium heat. Add onion, carrot, and celery and cook until onions are translucent, about 5 minutes. Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don't stick to the bottom of the pan.

2. Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with fresh rosemary and thyme. Cook for 15 minutes or until quinoa is soft. Stir in the kale and cook for an additional 5 minutes. Season with salt and black pepper, to taste. Serve warm.

Note-this soup freezes well. To freeze, cool completely and pour into a freezer container. When ready to eat, defrost and reheat on the stove or in the microwave.