Enjoying the Simple Pleasures of Life, While Living in a Complicated World

Recipe~ Karen’s Spinach & Kale Soup

A delicious and versatile vegetable soup, easily adaptable by vegetarians and non-vegetarians, that perfect for summer & fall vegetables. This recipe is courtesy of Karen, a friend of Willow Cottage. Enjoy!

~Karen’s Spinach & Kale Soup~
Serves 8 (3-cup servings)

1 tablespoon olive oil
2-medium red or white onions
2- large sweet potatoes skin on and diced 1/4 ” cubes I use 3 big ones
3-15 oz cans black or kidney beans drained
1/3 tsp oregano
2 1/2 (32 ounce) cartons of vegetable or chicken broth (if using vegetable broth~ don’t add chicken, if using chicken broth~don’t add soy beans)
2 1/2 tsp sea salt
1 tsp cumin (see note, I add more)
1 tsp pepper
16 cups (1 pound) baby spinach
8 cups chopped kale or other leafy green such as spinach
2 cups soybeans (edamame) or roasted chicken breast cubed
Diced red pepper
1 Tbsp of parmesan cheese

Heat oil in large pot medium heat. Saute onions for about 5 minutes. Stir in remaining ingredients except red pepper and cheese, bring to a boil. Reduce heat cover and lightly boil for about 12-15 minutes or until sweet potatoes are cooked through. Adjust seasoning. Garnish with diced peppers and cheese.

Note: I also add turmeric about 2 -3 tsp or more


One response

  1. This sounds wonderful. I love finding new ways to use kale.

    June 11, 2011 at 1:13 pm

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