This dish is perfect for a cold, winter day — or a cool summer day when you’re in the mood for some soup!
What You’ll Need:
- About 3-4 full leaves of kale, chopped
- 1/2 cup of canned string beans (can use fresh as well; either way, organic is preferred)
- 1/2 cup of canned organic yellow corn
- About 4-5 baby yellow potatoes
- 1 1/2 cups of low-sodium vegetable broth
- 2 tsp of essential seasoning blend**
- 2 cups of water
- 1 tablespoon of olive oil
- 2 tablespoon of hot sauce of your choice (optional; my favorite is Texas Pete)
- saltine crackers (optional)
What to Do:
- Add water to a small saucepan and bring to a boil over high heat.
- Once boiling, add in potatoes and lower heat to a simmer. Continue to simmer potatoes until they are tender (you can push a fork through them), usually approximately 5-10 minutes.
- Drain potatoes and slice 2 of the 4 potatoes in half. Set aside.
- Heat a medium to large-sized pan over low-medium heat with olive oil in it.
- Once warm, add string beans, corn, potatoes and chopped kale.
- Stir continuously on low heat, just until kale is tender; remove from heat immediately.
- In a small saucepan, heat vegetable broth on low heat.
- Add veggie and potato mixture to broth and stir.
- Let sit over heat for approximately 1-2 minutes, until broth is hot.
- Add essential seasoning blend and stir.
- Transfer one portion of soup to a serving bowl and if you want the “spicy kick”, add 1 tablespoon of hot sauce (optional!).
- Serve with saltine crackers. Bon appetit!
*This recipe makes 2 portions of soup!
** Essential seasoning blend can be found on the recipes page.
Date posted on Instagram: 1/11/18