Chunky Vegetarian Vegetable Soup

2 Tbs. olive oil
1/2 onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 oz) 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
1 cup frozen sliced okra
2 kale leaves, roughly chopped
Coarse salt, to taste
Fresh ground black pepper, to taste
Heat olive oil in a Dutch oven over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes. Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more. Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes. Stir carrots and potatoes into broth. Simmer until carrots are tender, about 20 minutes more. Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 10-15 minutes more. Season with salt and pepper as desired. ( Serves: 8)