Bean and Kale Soup

Who knew that February 4th was National Homemade Soup Day? I had this recipe ready to go, and it turned out to be perfect timing!

Delicious!

Looking for a hearty cold-weather soup to make, one that will last you a few days? Do you have beans? Kale? Stock (chicken or vegetable)? Then you can make this soup! You can easily make this soup vegetarian or even vegan by simply using vegetable stock and omitting the sausage, or satisfy the meat eaters by using those ingredients. As with most soups, it's easy to alter the recipe to suit your taste buds.

Bean and Kale Soup (serves 6-8)

Ingredients:

2T Olive Oil or Butter

2 Celery Ribs, cut to 1/4"

2 Carrots, cut to 1/4"

1 Onion, Shallot, or Leek, finely minced

1 Bay Leaf

1-2t Fresh Thyme (use half this amount if using dried)

4 Garlic Cloves, minced

6C Stock

1/2lb Dried Beans, soaked overnight and rinsed OR 2 Cans of Beans (I suggest white beans, but you can use whatever suits your fancy)

3 Smoked Organic Sausage, or 1 Smoked Ham Hock

1 Bunch Kale, juilenned

Salt and Pepper

Directions:

- Heat olive oil in a large, heavy-bottomed stockpot over medium heat.

- Add onions, carrots, celery, thyme and bay leaf. Saute for about 8 minutes, stirring occasionally, until carrots are soft.

- Add garlic and stir for about 30 seconds, til fragrant.

- Add stock, drained beans and meat, if using.

- Bring to a boil, then reduce to a simmer. Simmer until beans are tender, about 2 hours.

- When beans are soft, remove bay leaf. If using ham hock, chop up the meat.

- Add the kale, and simmer until tender, about 2 minutes. Kale should remind bright green.

- Taste, and season with salt and pepper to taste.

Kale and Sweet Potato Soup

A steaming bowl of deliciousness!

Despite my best efforts, a few weeks ago I came down with a cold. It was going around, a few of my friends had it, and I thought my healthy diet and lifestyle would protect me from the virus, but it happened. It started with the tickle in the back of my throat, and within a couple of days I had the stuffed sinuses and runny nose as well. It wasn't horrible, nothing to keep me from doing most of my daily tasks, but it was still obnoxious and I wanted to get rid of it and get back to being healthy!

I met a friend for a cup of tea one afternoon, and she told me about the soup she loves to make when she or her husband have a cold. She got the recipe from a friend who also has a blog, and she sent me the recipe. As I read through it, I realized I had all the ingredients at home! No shopping required. So after our tea, I came straight home and started cooking dinner. I had a big bowl of the soup that night (see the above photo), and ate it again for lunch and dinner the next couple of days. I swear I felt better the morning after that first bowl! Besides all the healthy vegetables in the soup, it also has curry which is known for it's immune strengthening qualities, and miso has probiotics that help the immune system as well, so who knows what it was that helped me. I think it was the whole combination.

I know that the next time I feel a cold coming on, this is what I'll be having!

Kale and Sweet Potato Soup (makes 6-8 good sized bowls)
Ingredients:
2T Olive Oil
1 Onion, finely chopped
3 Garlic Cloves, chopped
2 Carrots, peeled and chopped
3 Sweet Potatoes, rinsed and chopped
2T Tomato Paste
8C Filtered Water
2T Miso Paste
1t Ground Cumin
1t Curry Powder
4C Kale, rinsed and finely chopped
Salt and Pepper, to taste

Directions:
Note: The original recipe has you add the miso much earlier, but heating will destroy the miso's healing probiotics and living organisms. Add miso toward the end of any recipe, after you've turned off the heat, to ensure you're getting the benefits!
- In a large pot, over medium heat, pour in the oil.
- Saute the onion, garlic and carrot until soft and fragrant.
- Add the spices, sweet potatoes, and tomato paste. Saute a few minutes.
- Add the water.
- Bring to a boil and simmer 30-60 minutes.
- Add the kale during the last 20 minutes.
- Just before serving, after heat is off, add the miso paste and stir to combine.
- Pour into bowls and serve. Pour leftovers into glass containers to refrigerate or freeze.