Autumn Vegetable Soup
(aka the Healthiest Soup in the World)

      • 1 cup Our Family garbanzo beans
      • 14.5 ounce can Our Family diced tomatoes
      • 1 quart Our Family chicken broth
      • Small butternut squash, diced
      • 1 small onion, diced
      • 3 medium carrots, diced
      • 1 small sweet potato, diced (optional)
      • 2 cloves smashed garlic
      • 2-3 cups chopped kale
      • 4 sprigs fresh thyme or 1-½ teaspoons dry
      • ¼ teaspoons allspice
      • Pinch red pepper
      • Salt and pepper to taste
  1. Sauté onion and carrots in olive oil until onion is clear and carrots begin to soften, about 8 minutes. Add smashed garlic, cook for 1 minute. Add diced squash, diced sweet potato (if using), dry spices, 1 tsp salt and stir well. Add broth and tomatoes with juice. Add fresh thyme if using, bring to boil, cover and simmer for 10 minutes.
  2. Add 2-3 cups chopped kale, garbanzo beans and bring back to boil, reduce to simmer and cook uncovered until kale is wilted, about 10 minutes. Add salt and pepper to taste, pinch more red pepper if desired. Remove fresh thyme springs before serving. Serve warm.
  3. Will keep refrigerated for 4 days.


“I enjoy making soups and stews on the weekend – and it’s recipes like this that have helped me lose 46 pounds in the past year. I make a batch of it on Sunday and bring it to work for lunch all during the fall and winter and have lunch for pennies. It is very filling with all the fiber, and you won’t miss the meat. I added the sweet potatoes to it, but you can certainly leave them out if desired.”

— Gail Hammon, Nunica, MI

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