Stay Warm With Soup - Sweet Potato, White Bean, and Kale Soup Recipe

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!

Ingredients:

• 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

Cooking/prep:

1. 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. 
   
2. Add the sweet potato, dried thyme, and cumin. Cook covered  for about 5 more minutes.
   
3. Add 6 cups of vegetable stock. Bring to a boil. Reduce heat and simmer for about 20 minutes.
   
4. 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. 
   
5. 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. 
   
6. Top of with sprinkle of fresh dill before you serve.

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