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White Bean and Kale Soup

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White Bean and Kale Soup

This soup normally happens when I have odds and ends leftover in the fridge. And get creative - you can certainly substitute any of the ingredients in this nourishing soup - like sweet potatoes for regular potatoes or chickpeas for white beans. Anyway it’ll be wonderful.  Although humble this is absolutely a favorite of mine. I love it for breakfast on those cold wintery mornings. Yum!


Ingredients

  • 2 Russet Potatoes, cut into 1 in pieces
  • 4 stalks of Celery, chopped
  • 1 - 1 ½  cups cooked White Beans
  • 2 cloves garlic
  • 4 cups of water or vegetable broth
  • 2 Bay Leaves
  • Salt & Pepper to taste
  • 1 bunch of Kale, thinly sliced

Directions

  1. Add all the ingredients into a pot, except for the kale.
  2. Bring to a boil, reduce heat to low.
  3. Simmer for 45 minutes.
  4. Add in the kale and simmer another 10 minutes.
  5. Enjoy!

This soup gets better over the coming days and the flavors meld and intensify. Serves 4.

 

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Warm Autumn Onion and Garlic Soup

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Warm Autumn Onion and Garlic Soup

soup

Garlic and onion have antimicrobial properties making this soup perfect for the beginning of cold season. This simple soup is a perfect light dinner served with your favorite bread topped with goat cheese or hummus and a side of roasted vegetables.


Ingredients 

  • 1T canola oil or butter
  • 6 Cloves Garlic, sliced
  • 3 Sweet Yellow Onions, thinly sliced
  • ⅓ cup Dry Red Wine
  • 1 quart Beef or Vegetable Broth
  • 1 Bay Leaf
  • ½ - 1 t Smoked Paprika
  • 1 T Balsamic Vinegar
  • Salt and Pepper to taste

Serves 4


Directions

  1. Heat the oil or butter in a 3 quart soup pot over medium heat.
  2. Add in garlic, onions and salt and pepper. Cover.
  3. Allow the garlic and onions to sweat and caramelize until tender. About 20 minutes.
  4. Add in the wine, paprika, bay leaf and balsamic. Stir. Scrape any bits off the bottom of the pan.
  5. Add in broth. Season with salt and pepper. Simmer for 20-30 more minutes.
  6. Enjoy!

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