I love this time of year. While I never turn down a summer day on a hot beach, late fall and winter is my favorite time of year. I love the holidays. I love snow. I love it all. Most of all, I love winter food.
One of the winter meals I make often is kale soup. It’s my easy old stand-by, especially if I have guests coming over. A big pot of kale soup and some cornbread muffins are always a hit at my house. (That’s usually followed by coffee and brownies by the fire.)
A lot of people have asked me for the soup recipe. Honestly, there really isn’t one. It’s a little different every time I make it.
I’m eating a bowl of it from the pot in the photo right now. Here’s how I made it –
First, I start by sautéing some minced garlic and a chopped onion in a little bit of oil in my soup pot. Then I add the kale. You have to use a lot of kale. Fill the whole pot, then sauté it until its wilted down. For this pot of soup I used one whole big bag of pre-cut and washed kale. It barely fit in the pot when I first dumped it in.
Once the kale is wilted, then just add the rest of the ingredients. Two cans of diced tomatoes. One can of great northern beans. I cut up one little mesh bag of mixed colored fingerling potatoes. I like them because they add great color to the soup. I especially like the purple ones.
The last ingredients are the stock and spices. I use store-bought vegetable stock or vegetable bouillon cubes. I’ve used chicken stock before, but I like it better with the vegetable. It does a better job of bringing out the flavor of the kale. I don’t know how much. Just add enough to make it good and soupy, but still thick and hearty.
If the stock is good and flavorful, then you don’t have to spice it up too much. Salt and pepper, and a little cumin is usually all I add, but make it taste however you want! Cover it and simmer for a couple of hours.
You can bake the cornbread muffins and brownies in the oven before just your guests arrive. The house will smell amazing.
That’s it. Enjoy.