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Sweet Potato and Kale Soup with Kidney Beans

2012 February 14

It is weird how your tastes change.  When I was a kid, picking up pinecones in the yard was the worst form of torture imaginable.  Now, I look forward to doing chores outside around the farm.








(Don’t let me fool you, this actually isn’t my farm.  I took this picture while running 26.2 miles in honor of Sherry this past Saturday.  Sometimes I feel like my farm is that big, though).

This Sunday morning as I was all bundled up working in the yard, I kept my eyes on the prize: lunch.


It was such a prize.  So warm and hearty and spicy and just plain perfect.
Sweet Potato and Kale Soup with Kidney beans (adapted from Super Natural Everyday)


olive oil cooking spray
1 large yellow onion, chopped
2 small to medium sweet potatoes, peeled and diced
Salt, to taste
1 tablespoon curry powder (yellow)
6 to 7 cups vegetable broth
2 cups cooked kidney beans (or one can of cooked kidney beans, rinsed and drained)
1/2 roasted red pepper, finely chopped
1 cup pumpkin puree (optional)
3 cups kale, finely chopped
1 sambal oelek or other hot chile paste


  1. In a large soup pot, heat the cooking spray over medium-high heat.
  2. Stir in the onions and sweet potato and a big pinch of salt.
  3. Sauté for five minutes, stirring occasionally, until the onions start to soften.
  4. Add the curry powder and stir until the onions and sweet potatoes are coated and the curry is fragrant (about a minute).
  5. Add veggie broth and pureed pumpkin.
  6. Bring to a boil and cover the pot and reduce the heat to a simmer. Cook 30 minutes
  7. Add the kidney beans and red pepper. Taste and season with more salt as needed.
  8. Stir in the kale and add hot chile paste (sambal oelek). Cook 5 more minutes and serve.

Preparation time: 5 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4