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Breene’s Vegetable Soup with Kale

IMG_20171228_123859This recipe was developed for the slow cooker or dutch oven by one of my beta readers (and sister-in-law) Breene. It is good for anyone who wants a nice, hot meal but doesn’t have a lot of time to cook!

Vegetable Soup with Kale
Ingredients:
  • 6 cups chicken stock or vegetable stock
  • 1 large onion diced
  • 2 carrots peeled and sliced
  • 2 celery stalks sliced
  • About 1 1/2 cup peeled potatoes, cut into 1 inch cubes
  • 1 small can kidney beans or beans of choice, drained and rinsed really good
  • 1 small can of diced tomatoes
  • 1-2  large leaves of kale rough cut with stem removed
  • 1 small bay leaf
  • salt and pepper to taste
Materials:
  • Large sauce pan or dutch oven
  • Measuring cups
  • Cutting board
  • Knife
  • Peeler
  • Strainer
Directions:
1.  In dutch oven combine stock, onion, carrots, celery, potatoes and bay leaf.  Bring to a boil and simmer 20-30 minutes until veggies are crisp tender, not completely tender.
2.  Add whole can of tomatoes, beans, and kale to the soup.  Bring to a boil and cook another 10 minutes or until vegetables are tender.
3.  Remove bay leaf.  Salt and pepper to taste.

 

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