We received about 10″ of snow yesterday. The day before was up in the ’70s. That’s Colorado for you. And I am not a fan of Old Man Winter, but I do love to make soups, which are a staple during these cold, snowy months. This soup not only warms you up, but it’ll heal what ails you. Kale is a powerful veggie. It’s packed full of antioxidants which are essential in fighting chronic illnesses including heart disease and cancer. It works as an anti-inflammatory, helping those who suffer from joint pain to fibromyalgia. Loaded with calcium, vitamin C, Vitamin B6, folic acid, and potassium, kale is one of the best weapons against a cold. Let’s not forget the power of mushrooms, too, which are rich in potassium, riboflavin, niacin (B3), and selenium. Mushrooms have been shown to lower the risk of cardiovascular disease, as well as breast and prostate cancers. They’re your immune system’s best friend. So load this soup up with lots of kale and mushrooms—your body with thank you.
INGREDIENTS:
1-2 Tbs olive oil
1 Tbs garlic, minced
2 large leeks, chopped
1 large bunch of kale, stems removed and discarded, leaves chopped
2 russet potatoes, peeled and diced
2 C mushrooms, sliced
1 15-oz can Great Northern Beans
2 carrots, peeled and chopped small
8 C low-sodium vegetable stock
1 sprig rosemary
A dash or two of cayenne
Salt and pepper
We brought the rosemary inside just in time. The basil, however . . .
. . . has seen better days. My neighbor suggested cutting it down and placing it in our sunroom. Operation Save Basil has commenced.
DIRECTIONS:
I recommend having all of the ingredients chopped and ready to go before you start. In a large soup pot, heat the olive oil and garlic. Add the leek and carrots and saute for about 5 minutes, or until the leeks starts to brown. Add the broth and bring to a boil. Add the potatoes, cayenne, and rosemary sprig; cook for 10 minutes, or until the potatoes are softened. Stir in the beans, kale, and mushrooms, and season with salt and pepper. Let simmer another 5-7 minutes, or until the kale is wilted.
Remove and discard the rosemary sprig and enjoy!
- 1-2 Tbs olive oil
- 1 Tbs garlic, minced
- 2 large leeks, chopped
- 1 large bunch of kale, stems removed and discarded, leaves chopped
- 2 russet potatoes, peeled and diced
- 2 C mushrooms, sliced
- 1 15-oz can Great Northern Beans
- 2 carrots, peeled and chopped small
- 8 C low-sodium vegetable stock
- 1 sprig rosemary
- A dash or two of cayenne
- Salt and pepper
- I recommend having all of the ingredients chopped and ready to go before you start. In a large soup pot, heat the olive oil and garlic. Add the leek and carrots and saute for about 5 minutes, or until the leeks starts to brown. Add the broth and bring to a boil. Add the potatoes, cayenne, and rosemary sprig; cook for 10 minutes, or until the potatoes are softened. Stir in the beans, kale, and mushrooms, and season with salt and pepper. Let simmer another 5-7 minutes, or until the kale is wilted.
- Remove and discard the rosemary sprig and enjoy!
brokencookiesdontcount says
This looks just delicious!!
Gloria Kersh says
Sounds delicious!!
aarthi says
I love this dish a lot..Thanks for the recipe dear..Totally loving it….Following your blog straight away..If you have time Check out my blog too..
Aarthi
http://yummytummy-aarthi.blogspot.com/
I am having a Giveaway..
http://yummytummy-aarthi.blogspot.com/2011/10/3-reason-to-celebrate-3-cookbooks.html
patti says
I made this soup last week and it was an immediate family favorite. I was looking for a way to use the longer lasting veggies from the garden. It is an excellent recipe. We’re making it again tonight with dried pinto beans which will take longer. For sure this recipe is a keeper especially as the seasons turn.
epicureanvegan says
I’m so glad! It’s such a great combination of ingredients–and such healthy ones, too! I like the addition of pinto beans 🙂
Susie J. says
This was delicious. I had to sub a few of the ingredients I didn’t have on hand, but it came out great.
epicureanvegan says
Glad to hear it!
Jt says
Ya think it’d go well with cornbread muffins? Thoughts?!? Lovely soup!!
epicureanvegan says
I don’t see why not!