Winter has officially arrived, which means it's soup season in my home. If you have ever been to my house for dinner, or lunch you know I make a lot of soups and salads. There is nothing like a good soup to warm you up when it's cold outside. Check out one of my favorite soup recipes, sweet potato, white bean, and kale. I made this soup this week when I wanted something quick and warm to eat when it was 12 degrees outside! This recipe is so simple to make that it has become one of my regular recipes. I typically make a big pot so I have a lot of left overs to take for lunch for the week. Enjoy!
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp ginger, minced
- 1 large sweet potato, cut into 1/4 inch chunks (1 1/2 cups)
- 4 cups kale
- 1 1/2 cups cooked white beans, or 1 can rinsed and drained
- 1 tomato, chopped
- 1 can of diced tomatoes (low sodium)
- 1/2 cup of zucchini (or mushrooms)
- 5-6 cups low sodium vegetable stock
- 1 heaping tsp dried thyme fresh
- 3/4 cup fresh dill
- 1 tsp cumin
- Salt and pepper to taste
- Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic, ginger, and tomato, and saute for about 5 minutes, stirring occasionally.
- Add the sweet potato, dried thyme, and cumin. Cook covered for about 5 more minutes.
- Add 6 cups of vegetable stock. Bring to a boil. Reduce heat and simmer for about 20 minutes.
- Stir in beans, canned tomatoes, and 1/2 of the dill. If the soup is too thick add a bit more stock or water. Season to taste with plenty of salt, pepper, and cumin as needed.
- Just after you turn off the heat, add kale. I like to add my leafy veggies at the end so they are not over cooked. Add more fresh dill. Allow the soup to sit for 15 mins before serving.
- Top of with sprinkle of fresh dill before you serve.