Comfort Kale & Potato Soup

Yield 6-8 Servings

INGREDIENTS

• 2 medium carrots, peeled and diced

• 5 potatoes, peeled and diced

• 1 cup frozen corn kernels

• 1 can red or black beans, drained and rinsed

• 2 bell peppers, sliced or chopped into preferred shape

• 2 Tbsp bouillon paste

• 2 Tbsp olive oil

• 3 Tbsp green sofrito, optional

• 4 cloves garlic, minced

• 3 cups kale, roughly chopped

• 1 can roasted tomatoes

• 3 Tbsp tomato paste

• 1 Tbsp garlic powder

• 1 tsp onion powder

• 1 tsp black pepper

• ½ tsp kosher salt

• 4 cups vegetable broth

• 2-4 cups water

• Serve with buttered whole wheat bread

DIRECTIONS

1. Heat olive oil, green sofrito, and garlic cloves in a pot over medium heat until fragrant and garlic is golden. Add carrots, frozen corn, beans, and bell peppers, and sauté until soft, about 5 minutes.

2. Add potatoes, bouillon, and spices. Stir to combine and let cook for 1 minute or until fragrant.

3. Add roasted tomatoes, tomato paste, and broht. Add water for extra broth if desired. Stir to combine, and bring to a simmer. Cover and reduce heat to medium-low, stirring occasionally until potatoes are tender, about 20 minutes.

4. Stir in kale, cook on low heat until wilted, about 5-8 minutes.

5. Remove form heat and serve with buttered whole wheat bread.

*Swap it! Here are some ingredient substitutions we love:

• Vegetable broth: Substitute for 6 cups Chicken Broth

• Bell peppers: Choose any colored bell peppers

• Veggies: Add broccoli or other veggies such as snap peas

• Bouillon Paste: Vegetable Stock cubes work, too!

Kale & Potato Soup.pdf

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