INGREDIENTS
2 tbsp
olive oil
1/2
onion, chopped
3
stalks celery, chopped
2 cloves
garlic, minced
4 cups
vegetable broth
1 15 ounce can
tomato sauce
4
carrots, peeled and cut into 1/4-inch rounds
2
baking potatoes, cut into bite-size pieces
1 cup
frozen corn
1 cup
frozen shelled edamame (green soybeans)
1 cup
frozen sliced okra
2
leaves kale, roughly chopped
salt
1 tsp
ground black pepper