This is a hearty, vegetable soup that can be the centerpiece of a meal and excellent for cold nights. A slice of cornbread is the perfect companion.  

• 1 tablespoon oil or ¼ cup vegetable broth, for sautéing
•  1 onion, diced
•  1-2 cloves garlic, minced
•  1 jalapeño, finely diced
• 2 carrots, peeled, diced
•  1 stalk celery heart, chopped
• 4 cups new potatoes, scrubbed (not peeled), halved or quartered into bite-size pieces
•  1 quart water or vegetable broth
•  1 teaspoon Deb’s seasoning (page 269)
•  ½ teaspoon grill seasonings
•  1 tablespoon vegan Worcestershire sauce
•  Freshly ground pepper
• (15 oz) can of fire-roasted diced tomatoes
• 1 cup corn, fresh or frozen
• 2 cups kale, chopped
•  1 basket cherry tomatoes, halved
• 1 teaspoon salt (use less if vegetable broth contains salt)

In large soup pot, sauté onion in oil (or ¼ cup of vegetable broth) until lightly browned. Add garlic, jalapeño pepper, carrots, celery, and potatoes. Pour in vegetable broth and add seasonings, Worcestershire sauce, and pepper. Cook until vegetables are tender.  Add fire-roasted tomatoes, corn, kale and cherry tomatoes. Use vegetable broth to thin the soup if necessary. Bring liquid to boil, then lower heat to simmer for 15 more minutes. Taste to adjust salt and pepper. Turn off heat and let flavors blend together. Reheat just before serving.

Hint:

New potatoes are low in starch, have firm flesh and are slightly sweet. They hold together well in cooking for soups.