Kale and Potato Soup

This recipe is simple, hearty, and the soup base ends up with a really nice sweet flavor. I think lacinto kale has a sweeter note than curly kale. Also, the texture, once softened, just melts in your mouth. I made my own veggie broth using leeks, carrots, bay leaf, and thyme. Adding a teaspoon of concentrated chicken stock just gives an additional roundness to the flavor, but is not absolutely necessary.

Ingredients

1 bunch lacinto kale, coarsely chopped

1 lb boiling potatoes (red or yellow), quartered

3 cloves garlic, minced

1 onion, diced

2 carrots. chopped

6-7 cups of vegetable broth

1 tsp Better than Boullion concentrated chicken stock

1 bay leaf

1 tsp paprika

1/2 tsp cumin

2 tsp olive oil

15 oz can of garbanzo beans, drained and rinsed

salt and pepper

Directions

1. Saute the onions and garlic in olive oil until soft.

2. Add potatoes, carrots, kale, broth, spices, beans, salt and pepper.

3. Cook for 30 mins until kale and potatoes are soft.