Spicy and Creamy Vegetable Soup

Ingredients

• 2  bay leaves 
• 14 ounce canned tomatoes diced with green chile peppers such as ro*tel® canned
• 0.5 cup carrots diced
• 0.5 cup celery diced
• 3 tablespoons chicken soup base 
• 1 teaspoon dill weed dried
• 1 teaspoon rosemary dried
• 1 teaspoon thyme leaves dried
• 8 ounce mushrooms fresh sliced
• 1 tablespoon parsley fresh chopped
• 4 large cloves garlic finely chopped
• 0.5 cup heavy whipping cream 
• 0.5 bunch kale stemmed chopped
• 1 tablespoon olive oil 
• 1 cup potatoes cubed peeled
• 6 cups water 
• 0.5  onion white chopped

Equipment

• frying pan
• pot

Directions

1. 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.
2. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
3. Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes.
4. 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.
5. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes.
6. 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.