Sunday, November 13, 2011
SUNDAY SOUP - Potato Kale Soup
This is an oldie but a goodie. It's actually pretty simple, not a lot of ingredients, but the flavour ends up being more than you expect.
You'll be shocked to know I started with a little bit of oil and onion. (Do I make anything without onion?)
I added some thyme, bay leaf, salt and pepper and sauteed until the onions were soft. Next up were potatoes. I normally use regular yukon golds but all I had today were baby potatoes so I threw in both red and whites.
I added 4 cups of chicken stock and 4 cups of water.
Next in was the kale. I grabbed some from the garden. Have you ever cooked with kale? I just removed the stems and then chopped it up. I always add more than I think because it shrinks down.
Last thing in - black beans. You can use canned (I would drain and rinse first) or cook up your beans from dry. There is a fabulous recipe for cooking beans in the crockpot that is entirely painless from A Year of Slow Cooking if you're interested in giving that a try.
Let it simmer for 30-60 minutes. The longer you let it go, the better it tastes, but you can certainly enjoy it after only a half hour.
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