Appalachian Food

Another Kale Soup Recipe

Hearty kale soup

I’m still finding new recipes for my Sow True Seed Kale. I recently found this soup recipe and really like it. Even better my two picky girls liked it too.

Easy potato kale tomato soup

 

Kale, Potato, and Tomato Soup (adapted from 101 Cookbooks White Chard Stew)

  • 3 tablespoons olive oil
  • 3 diced celery stalks
  • 4 cloves garlic-minced
  • 3 medium potatoes-diced into soup size pieces
  • 2 diced carrots
  • 
1 diced onion
  • 1 quart canned tomatoes-about 3 cups
  • red pepper flakes to taste
  • about 4 cups chopped Kale-remove any tough stems
  • 2 cans white beans-reserve 1/4 cup
  • 6 cups water
  • salt and pepper to taste

 

In a large pot cook celery, garlic, carrot, onion, and potato in olive oil. Season to taste and cook for about 10 minutes with the lid on-checking to make sure the mixture doesn’t scorch.

Add tomatoes and red pepper flakes; simmer for a about 5 minutes.

Add kale and all of the beans except the reserved 1/4 cup. Add 6 cups of water. Bring soup to a boil and then reduce heat and simmer until kale is tender about 15 minutes.

While the soup is cooking smash up the remaining 1/4 cup beans to use as a thickener in the soup. Add mashed beans to soup..or not. You could totally skip this step if you like-just add in all of the beans instead of reserving any.

Print Kale Potato and Tomato Soup (you may need to RIGHT click on the link and open in a new window to print-I’m still working out the bugs on this new feature!)

Kale potato soup vegetarian

Serve soup with cornbread, crackers, or a slice of homemade bread.

Tipper

 

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14 Comments

  • Reply
    b. Ruth
    November 20, 2015 at 10:20 pm

    Tipper,
    Yummm, soups on! This looks so good…I will give this one a try…Have you ever had a can of V-8 hanging around and thrown that in a veggie soup mix….very good…don’t need any or much extra salt…
    Thanks for the recipe………still waiting on that cookbook!

  • Reply
    Pamela Moore
    November 18, 2015 at 5:03 pm

    In my area we have a large Cuban population. Caldo Gallego is a wonderful soup using greens. Here is a link to a recipe similar to my mother’s Caldo: http://www.tasteofcuba.com/caldogallego.html
    Just substitute kale for the collards.

  • Reply
    Rev. Rose Marie "RB" Redmond
    November 17, 2015 at 9:16 pm

    Mine is rather simple. It’s made with smoked sausage which I cut into rings and saute’ with onions and garlic. Then I add potatoes, carrots and chicken stock and simmer with the sausage until the potatoes and carrots are tender. Then I add the kale or spinach or choice of greens, then simmer until fully wilted. It’s good and hearty and warming, especially on a cold rainy or snowy day.
    God bless.
    RB
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  • Reply
    Edwin Ammons
    November 16, 2015 at 10:00 pm

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  • Reply
    Edwin Ammons
    November 16, 2015 at 9:54 pm

    ★&#9733&#9733 &#9733&#9733 Just kidding! I’ve been practicing my HTML coding. Look Out!!

  • Reply
    Edwin Ammons
    November 16, 2015 at 9:49 pm

    That bowl of soup looks goood! I would have made some today but I didn’t have carrots or white beans but will give it a try soon. I’ll have to half the recipe because I can’t get anybody here to eat what I want to cook. Don’t get me wrong, they like my cooking as long as I cook what they tell me to, but I like to try new things. I’m a chef not a serf!
    Today’s post rating by (me) ★&#9734&#9734&#9734&#9734

  • Reply
    Tamela
    November 16, 2015 at 4:08 pm

    Tortillas (any kind) make a good thickener too – just tear them into small pieces and add – I prefer the corn flavor for most soups but the flour tortillas are a good thickener when you don’t want the corn flavor in your soup.

  • Reply
    Ethelene Dyer Jones
    November 16, 2015 at 3:58 pm

    Soup is one of my favorite dishes to make. I have several “recipes” in my head, and in cookbooks, too. But basically, I just “start” and go for whatever I think will taste well together, and usually it works; or at least those who eat at my table on occasion (now that I live alone, I don’t have the “big tables” of family/guests I once had, except occasionally!) And when I do, a homemade soup goes well, even if just a small bowl as an appetizer. But mostly, when I make soup for me, I still make enough for several servings, and freeze it to give away to friends when they drop by. I label, so I won’t give them something I can’t tell them about! So here’s to everyone, with big Thanksgiving feast coming up–don’t forget to go back to simple soup after the holiday eating. It’s good for the “over-stuffed” tummy!

  • Reply
    Carol
    November 16, 2015 at 2:55 pm

    This is a soup that I plan to try in the very near future!! The only thing that I think that I will change is to use vegetable stock/broth instead of water. This will make for a very healthy meal. Thanks.

  • Reply
    PinnacleCreek
    November 16, 2015 at 9:23 am

    Looks delicious and very nutritious. A love for greens has taken me to many good recipes. It is great that the thickener is beans because thickening soups with flour can sometimes make a bland soup. I obtained an old recipe from a restaurant near Gatlinburg calling for smashed, powdery crackers as a thickener in Corn and Chicken Chowder. I have used that for all thickened soups ever since, and it really adds to the flavor.
    There is a recipe from an Italian friend that actually adds Italian sausage to soup beans then throws in kale during the last few minutes–sounds to an Appalachian as if you are ruining good beans but is very tasty. Keep those great recipes coming, Tipper, as I found you while looking for kraut recipes.

  • Reply
    dolores
    November 16, 2015 at 9:20 am

    This looks simply delicious. I also thought since it is meatless, with the holiday coming and people having leftover ham, it might add some more taste to it by adding some small scraps. Tipper, I still think you need to consider putting together a great recipe book. Your recipes make me very hungry.

  • Reply
    Quinn
    November 16, 2015 at 8:40 am

    I’d have a bowl of that right now if I could – for breakfast! Been kind of raw here. I’ve had the woodstove going for three solid days and nights.
    One little thing I figured out about the new website set-up: I click the little menu icon in the upper right corner of the Music Player to make the playlist disappear, otherwise the sidebar boxes get superimposed on the blogpost text. This may just be because I have to make a font pretty big in order to read it (not just on your blog, on Everything!) so maybe this isn’t a concern for anyone else. But just in case, thought I’d mention it – an easy fix to just click a button!

  • Reply
    Patsy
    November 16, 2015 at 7:59 am

    I love soup and this looks soooo yummy!

  • Reply
    Miss Cindy
    November 16, 2015 at 7:47 am

    Tip, you know that quart of this soup you gave me? Well, I ate it all. It was very good. I’m becoming very fond of kale soup. I’ve made it several times, no recipe just my own ideas. Like yours, mine has no meat but I thought if I ever made it for the Deer Hunter I’d add kielbasa.
    I used to make soup and it took two days cause I always started with bones to make stock. They were very hearty soups. Now I like the lighter soups that are quicker to make and easier to digest.
    Whatever kind of soup, it sure tastes good on these cold days we are starting to have.

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