Hearty Immune-Boosting Vegetable Soup

We call this “Granny’s Soup” because it is based on my mother-in-law’s classic recipe that she always makes when we arrive in Ireland for a visit.  The recipe has evolved a little over the years from savoy cabbage to kale (either one works for this soup,) and I pretty much put garlic and mushrooms in everything. The best part is that I get veggies into my kids, and this version packs a powerful antioxidant punch which is especially good for the winter months when our immune systems can use a boost.

Ingredients

• 2 tbsp olive oil
• 4 cloves of minced garlic
• 1 pack of mushrooms
• 450g of sliced carrots
• 1 bunch of kale (stems removed, thoroughly washed and chopped)
• 1 19oz can of mixed beans (kidney, pinto, chickpeas, romano)
• 1 19oz can of chickpeas (my children’s favourite so the soup gets extra of these)
• 3 x 900mL of vegetable stock
• 4 bay leaves
• Salt and pepper

Method

• Put olive oil in large pot over medium heat
• Stir in garlic and mushrooms for 1-2 minutes
• Add sliced carrots and chopped kale
• Leave for 1-2 minutes with lid on
• Add vegetable stock, bay leaves, beans and chickpeas
• Simmer on medium heat covered for about 45 minutes
• Season to taste and serve with crusty bread