Kale, Bean and Potato Soup
Ingredients
chopped onion | 1 1/2 cup | |
chopped celery | 1 cup | |
chopped carrot | 1 cup | |
chopped cloves of garlic | 4-5 | |
olive oil | 3 tbsps | |
chopped kale | 12 oz | |
medium yellow potatoes | 6 | |
cans of northern beans | 2 | |
veggie stock or chicken stock | 32 oz | |
sprigs of thyme | 3 | |
Salt, pepper, garlic powder and oregano to taste | ||
Parmesan cheese |
Too busy to spend hours in the kitchen? No problem! Soups are one of the easiest and most delicious ways to whip up a nutritious meal with minimal work. In addition to hassle-free prep, soups are arguably even better leftover. Keep reading for a flavorful yet healthy kale, bean and potato soup recipe.
INSTRUCTIONS:
- In a large Dutch oven or soup pot, saute 1.5 cups of chopped onion, 1 cup of chopped celery, 1 cup of chopped carrot and 4-5 chopped cloves of garlic in 3 tablespoons of olive oil.
- Add salt, pepper, garlic powder and oregano to taste.
- Add a 12 ounce bag of chopped kale and continue to saute. Add more olive oil and salt, pepper, garlic powder to taste.
- Once kale is cooked down, add 6 medium yellow potatoes that are cubed into bite-sized pieces. Keep the skin on.
- Add 2 cans of northern beans, drained.
- Add 32 ounces of veggie stock or chicken stock. If vegetables are uncovered, add more stock or water.
- Add 3 sprigs of thyme and cook on low heat for 2 hours or until potatoes are cooked.
- Remove thyme sprigs before serving.
- Serve with parmesan cheese sprinkled on top!
Delicious! I made this it’s amazing!