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    Deliciousness from The Healthy Maven


    • 1 T olive oil

    • 1 medium yellow onion, diced
    • 1 large carrot, peeled and chopped
    • 2 celery stalks, chopped
    • 1 red bell pepper, chopped
    • 4 garlic cloves, minced
    • 2 cups green beans, trimmed and chopped
    • 1 28-ounce can of diced tomatoes
    • 4 cups vegetable stock
    • 1 1/2 tsp dried oregano
    • 1 tsp dried basil
    • 1/2 tsp dried thyme
    • 1 tsp sea salt
    • 1/2 tsp black pepper
    • 4 cups of kale, stemmed and chopped
    • 2 T fresh parsley, chopped


    Heat up a large pot over med-high heat and add olive oil.

    1. Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
    2. Add in garlic and bell pepper and cook for 1 minute.
    3. Add in green beans and cook for another minute.
    4. Top with diced tomatoes, vegetable stock and spices and give it a stir.
    5. Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.
    6. Add in kale and cook for 5 more minutes (it will wilt).
    7. Top with fresh parsley and serve warm.
    8. Will keep for a week in refrigerator and freezes well for several months.

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