Super Food Kale Vegetable Soup Recipe [SPONSORED POST]

Kale Vegetable Soup. (Prep time: 10 minutes, plus 45 minutes cooking time stove top, and 5 hours in the slow cooker. Serves 12.)

• 4 cloves roasted garlic (2 cloves raw, chopped)
• 2 C. rough-chopped kale* (stems removed)
• ½ rough-chopped onion
• 2 ribs celery, sliced
• 1 carrot, sliced
• 1 russet potato, diced
• 1 can white beans
• salt, coarse-cracked black pepper
• 1 quarter vegetable stock
• 2 Tb. soy sauce
• about ¼ C. Parmesan rind
• 2 Tb. olive oil

If using a slow cooker, just dump everything but the olive oil in the pot, stir and cook on high about 5 hours until the vegetables are tender. Drizzle with olive oil and serve with crusty bread.

If cooking on the stove, heat the olive oil over medium-high heat. Saute the onions, carrots and celery (also the garlic if you are using raw). 

Once the vegetables are tender, add stock, soy sauce, salt and pepper. Bring to a slow boil and add beans, kale and diced potato. 

Reduce heat and simmer about 45 minutes until vegetables are tender.  Adjust seasoning with salt and pepper to taste.  Serve with crusty bread.

(*Kale can be bitter.  Did you know, if you are using kale in a salad or other mainly raw recipe, you can reduce the bitterness by massaging the de-stemmed leaves?  It's supposed to break up the fiber and release the natural sugars in the leaf.)

Thanks to Down to Earth Whole Foods on Grant Ave., Endicott for sponsoring Foodie Fridays.  Check with them on what is in season and being grown in a healthy way locally. They can also help you with developing meals for members of your family who may have recently been diagnosed with food allergies.