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!
- 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.