Sweet Potato & Kale Soup with white beans, sun-dried tomatoes in a flavorful broth is hearty, healthy, and delicious!
Saute: In large pot or dutch oven, heat oil/water over medium heat, add onion and saute for 5 minutes. Add garlic, sun-dried tomatoes and herbes de provence, saute 1 minute.
Simmer: Add potatoes, beans and broth, bring to a boil, cover, turn down heat to low and simmer for 15 to 20 minutes, or until potatoes are tender. Just before soup is done, about 5 minutes beforehand, add kale and continue to cook.
Season: Remove from heat, add nutritional yeast and give a good stir. Season with salt & fresh cracked pepper to taste.
Makes 4 – 6 servings
Store: Leftovers can be kept in the refrigerator for up to 4 – 5 days, in a covered container. To keep longer, store in the freezer for up to 2 – 3 months, let thaw before reheating.
Use any potatoes you like, using about 5 cups worth. Leave the skin on for added fiber, or remove it before chopping.
Replace the sun-dried tomatoes with one can (14oz) of diced tomatoes with the juices.
If using baby kale, add a few large handfuls in place of large leaf chopped kale.
Herbes de provence is an excellent herb blend for the pantry. I use them quite often in my soups, like this Parsnip & Split Soup and Chickpea Ratatouille. It won’t go to waste if you love soups and cook often enough. And if you can’t find it, the thyme is a great herb all by itself. Even Italian seasoning would be great.
Nightshade Free: In place of tomatoes, add 1 cup of chopped celery when sauteing the onions. Or omit them altogether.