Spicy and Creamy Vegetable Soup

1 tablespoon olive oil

½ white onion, chopped

½ cup diced carrot

½ cup diced celery

4 large cloves garlic, finely chopped

2 bay leaves

1 tablespoon chopped fresh parsley

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried dill weed

6 cups water

3 tablespoons chicken soup base

1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

1 cup peeled and cubed potatoes

½ cup fresh green beans, trimmed and snapped

1 tablespoon olive oil

1 (8 ounce) package fresh mushrooms, sliced

½ cup heavy whipping cream

½ bunch kale, stemmed and chopped

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. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.

Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. 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.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. 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.