Kale Soup with Potatoes, Carrots and Leeks

Kale Soup with Potatoes, Carrots and Leeks

Here’s an easy soup that’s simple, fast and delicious! It is light yet will warm your soul on a cold winter day. It’s made with the super-veggie kale, along with potatoes, carrots, and leeks. Beans were added for protein and fiber. It’s simple and well worth trying! A video is below showing how to make the soup. The written recipe is below that. Enjoy!

I hope this helps!
Judi

Kale Soup with Potatoes, Carrots and Leeks
Makes About 10 Cups

1 Tbsp extra virgin olive oil
1-1/2 cups sliced leeks (or 1 cup diced yellow onion)
2 large cloves garlic, finely chopped
1-1/2 cups sliced carrots
Sliced kale stems (removed from leaves for the soup)
1-1/2 cups diced white potatoes
4 cups chopped kale leaves
1 (15 oz) can great northern beans, rinsed and drained (or 1-3/4 cups cooked beans)
4 cups vegetable broth (or chicken broth, if preferred)
2 cups water
2 tsp dried parsley
1 tsp dried thyme, optional
Salt and black pepper to taste

Heat the olive oil in a large pot with a lid, over medium heat. Add the leeks (or onions), garlic, carrots, and sliced kale stems. Sauté the vegetables for 3 or 4 minutes, until they are aromatic and starting to soften.

Add the potatoes, kale leaves, beans, broth, water, parsley and thyme. Stir to combine. Bring the soup to a boil, cover with lid, and lower heat to simmer. After the soup has cooked about 10 minutes, taste for seasonings and add salt and pepper to taste. Allow soup to simmer, up to 30 minutes, to allow vegetables to soften and flavors to blend. Enjoy!

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