Rainy, cold and grey. That is today’s theme, which means it’s time for a comforting soup with lots of veggies. That’s Ginny’s favorite, but I really loved this one, too. This potato and bean soup with kale is really easy to make and packs in a lot of veggies.
This recipe almost gets the Paleo seal of approval. The only exception is the white beans, which I really enjoyed. There is some debate about whether beans are Paleo. Most sources would say that legumes are not considered Paleo. However, I am certain I saw a man living in a cave in northern Arkansas eating some beans with his deer stew, but I will leave the final judgement to the experts.
Red potatoes are my new favorite potatoes. They are very versatile and really hold their structure when simmered in this soup. This potato and bean soup with kale has carrots, sun dried tomatoes, kale, potatoes and beans, but you could easily add different veggies and it would still be great. It’s simmered in chicken broth which gives it a nice savory punch. It also has lemon juice, which adds a balancing element of acidity. I know, sounds fancy, but it’s really simple…just fresh lemon juice. I’ve been reading Samin Nosrat’s “Salt, Fat, Acid, Heat” cookbook and trying to incorporate these elements into my dishes. So far, so good.
The soup also has lots of herbs. We wanted to throw in some fresh rosemary, but Spidey the cat has been terrorizing our newest rosemary plant so we had to use dried rosemary instead. We also added dried basil, parsley and oregano.
I am not a big raw kale fan, but when it’s cooked into this soup, it really softens up and makes a nice addition to the other veggies. Also, some people say it gives you superpowers.
This recipe has a fair amount of chopping for the veggies, but it goes really fast. Also, I find that chopping veggies is much more effective for relieving stress than screaming at yourself in a mirror.
PREP TIME: 15 minutes COOK TIME: 35 minutes SERVINGS: 8
- olive oil
- 1 yellow onion, sliced thin
- 3 ribs celery, diced
- 4 cloves garlic, minced
- 2 carrots, sliced in uniform pieces
- 3 cups red potatoes, cut into bite size chunks
- 1 cup sun dried tomatoes, sliced thin
- 3-4 cups chicken broth
- juice of 1/2 lemon
- 1 Tbsp. onion flakes
- 1 tsp oregano
- 1 tsp red pepper flakes
- 1 tsp parsley
- 1 tsp black pepper
- 1 Tbsp. dried basil
- 1 can white beans, drained
- 3 cups kale, chopped and ribs removed
- Heat olive oil in a Dutch oven/large pot over medium heat on the stove. Add onions and celery and cook for about 15 minutes until brown and soft. Note: I usually add the celery in a few minutes after the onion to give the onion a little extra time to cook.
- Add carrots and garlic and cook for about 2 minutes. Add potatoes, tomatoes, broth, lemon juice and herbs and simmer for about 15 minutes or until potatoes are soft.
- Add beans and kale and simmer for another 3 minutes or until kale is soft. Salt to taste and serve with bread or your favorite side carb.