Kale Soup with Potatoes, Tomatoes, and Red Beans

This is a great recipe I’ve been making for years – originally passed to me by my Mother in Law from a Food Network recipe.  It makes a lot (6 large servings), so I usually have some to freeze and I often bring this meal to people (with a new baby, who are sick, having a kitchen remodeled, etc.) with rave reviews!

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  • 1/4 cup olive oil
  • 3 large onions, finely chopped
  • 5 large garlic cloves, minced
  • 2 bay leaves
  • 10 cups veggie broth (I used 10 cups water, but only the veggie bouillon for 8 cups so that it wasn’t too salty)
  • 1 small can diced tomatoes, no salt added (16 oz) – or, 1 lb of fresh tomatoes, chopped
  • 1 can kidney beans or other red beans
  • 1 large bunch kale (12 – 16 oz), stems removed and finely chopped
  • 3 medium red potatoes, or other potatoes of your choice (12 – 16 oz), cut in 1/4″ cubes
  • 2 tsp paprika
  • dash cayenne pepper
  • a lot of freshly ground black pepper

Heat the olive oil in a soup pot.  Saute onions and garlic for about 10 minutes or until softened and starting to get golden.  Add all remaining ingredients and bring to a boil.  Simmer until potatoes are tender.  Discard bay leaves (this is the crux – finding the bay leaves amongst the kale!).  Remove 2 cups of the soup and blend using a blender or immersion blender.  Return to the soup and serve.


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