Sweet Potato and Kale Soup with Kidney Beans
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
- In a large soup pot, heat the cooking spray over medium-high heat.
- Stir in the onions and sweet potato and a big pinch of salt.
- Sauté for five minutes, stirring occasionally, until the onions start to soften.
- Add the curry powder and stir until the onions and sweet potatoes are coated and the curry is fragrant (about a minute).
- Add veggie broth and pureed pumpkin.
- Bring to a boil and cover the pot and reduce the heat to a simmer. Cook 30 minutes
- Add the kidney beans and red pepper. Taste and season with more salt as needed.
- 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