https://cookieandkate.com/vegetable-soup-recipe/

Another great recipe from cookie and kate.  Marie style of course.

Seriously Good Vegetable Soup

ingredients

• 4 tablespoons extra-virgin olive oil
• 1 medium brown onion, chopped
• 3 carrots,  chopped
• 2 celery stalks, chopped
• 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash- I used potato, pepper and peas and probably corn
• 1 teaspoon fine sea salt, divided, to taste   Less for us
• 6 cloves garlic, minced
• ½ teaspoon curry powder
• ½ teaspoon dried thyme= mine was fresh and I also added a stalk of lemon grass
• 1 can (28 ounces) diced tomatoes
• 4 cups (32 ounces) vegetable broth
• 1 cups water
• 2 bay leaves
• ½ teaspoon red pepper flakes, reduce or omit if sensitive to spice-Instead of this, I used Harissa that I made
• Freshly ground black pepper, to taste
• 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach- I used spinach since our kale is not growing due to the hot weather.
• 1 can Garbanzo Beans- had to add some sort of protein. After today, I will probably add some lentils as well.
• 1 tablespoon lemon juice

INSTRUCTIONS

1. Warm 3 tablespoons of the olive oil in a large  pot over medium heat. Once the oil is warm, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. 
2. Stir until the onion has softened and is turning translucent, about 6 to 8 minutes.
3. Add the garlic, curry powder, lemon grass and thyme. 
4. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes.
5. Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes or harissa. Season generously with freshly ground black pepper. 
6. Bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
7. Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
8. Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.