Spicy and Creamy Vegetable Soup

Ingredients

• 1 tablespoon olive oil
• 1/2 white onion, chopped
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 4 large cloves garlic, finely chopped
• 2 bay leaves
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried dill weed
• 6 cups water
• 3 tablespoons chicken soup base
• 1 (14 ounce) can diced tomatoes with green chile peppers (such as Rotel)
• 1 cup peeled and cubed potatoes
• 1/2 cup fresh green beans, trimmed and snapped (optional)
• 1 tablespoon olive oil
• 1 (8 ounce) package fresh mushrooms, sliced
• 1/2 cup heavy whipping cream
• 1/2 bunch kale, stemmed and chopped

Directions

Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.

Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.