SWEET POTATO & KALE SOUP
Sweet Potato & Kale Soup with white beans, sun-dried tomatoes in a flavorful broth is hearty, healthy, and delicious!
Provided by Julie | The Simple Vegansita
Categories Entree
Time 30m
Number Of Ingredients 11
Steps:
- 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.
- Serve: Ladle into individual serving bowls and top with a light dusting of almond parmesan for extra flavor. Soup pairs well with homemade artisan bread for soaking up the juices.
- Makes 4 - 6 servings
- 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.
Nutrition Facts : Calories 235 calories, Sugar 7.7 g, Sodium 351.3 mg, Fat 0.8 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 46.3 g, Fiber 10.4 g, Protein 13 g, Cholesterol 0 mg
KALE, WHITE BEAN, AND SWEET POTATO SOUP
For a vegetarian version of this soup, substitute Homemade Vegetable Stock for the chicken stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Place beans in a large bowl, and cover with water. Let soak overnight, and drain.
- Cut a 7-inch square of cheesecloth. Place 1 rosemary sprig at one end, and roll, enclosing sprig; secure with kitchen twine. Place beans, wrapped rosemary, onion, and 6 cups water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until beans are just tender, about 25 minutes. Drain beans in a colander. Discard onion and rosemary; set beans aside.
- Heat oven to 425 degrees. Wrap garlic in aluminum foil. Cook until soft, about 40 minutes. Remove garlic from oven, and allow to cool. Slice garlic in half crosswise, and squeeze, removing cloves; set cloves aside.
- Bring a large stockpot of salted water to a boil over high heat. Add tubetti, and cook until al dente, about 8 minutes. Transfer to a colander, drain, and set aside.
- Place a 6-quart low-sided saucepan over medium heat. Add olive oil; heat until oil is hot but not smoking. Add leeks, remaining sprig rosemary, and roasted garlic cloves. Cook until leeks become translucent. Add sweet potato; cook, stirring until the potato pieces just begin to soften, about 8 minutes.
- Add kale; cook until kale begins to wilt, about 4 minutes. Add stock; cook until potato pieces are tender, about 10 minutes. Add reserved beans, pasta, 1/2 teaspoon salt, and pepper. Cook until heated through, about 5 minutes. Divide among six plates; serve.
Nutrition Facts : Calories 472 g, Fat 4 g, Fiber 5 g, Protein 17 g, Sodium 726 g
KALE, SWEET POTATO AND WHITE BEAN SOUP
Make and share this Kale, Sweet Potato and White Bean Soup recipe from Food.com.
Provided by Lelandra
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In soup pot over medium heat, saute onion and ginger in olive oil until soft (3 min). Add celery, sweet potato, beans and mirin, and stir. Add kale and enough vegetable stock to cover all ingredients by an inch. Bring to a boil, reduce heat, cover and simmer for 30 minutes to cook potatoes through and allow flavors to develop. Season to taste with nutmeg, salt and pepper; and serve topped with gomashio or toasted sesame seeds.
SWEET POTATO KALE SOUP
If you're looking for a healthier dish with a difference, try this recipe from Tamar Holmes of San Diego, California. White kidney beans, sweet potatoes, kale and plenty of garlic flavor this brothy blend. "It's the perfect winter soup and has soothed me through many a cold," Tamar notes. "It's a cinch to make, too."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven, saute onion and Italian seasoning in oil until onion is tender., Stir in the broth, beans, sweet potatoes and kale. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Stir in the garlic, salt and pepper. Simmer 10-15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 150 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 836mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
SAUSAGE, KALE, AND SWEET POTATO SOUP
Delicious, hearty soup! Delicious with a slice of toasted bread.
Provided by Lauren
Categories Everyday Cooking
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Add hot sausage, mild sausage, salt, and pepper; cook, breaking up sausage with the back of a wooden spoon, until no longer pink, about 5 minutes.
- Stir onion and celery into the pot; cook and stir until onion is soft and translucent, about 5 minutes. Stir in garlic until fragrant, about 30 seconds. Add chicken broth, sweet potato, and bay leaf. Bring to a boil; cook over medium-high heat for 10 minutes.
- Stir great northern beans and diced tomatoes into the pot. Cook until beans are heated through and sweet potato is soft, about 10 minutes. Add kale; simmer until wilted, about 5 minutes.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 42 g, Cholesterol 38.8 mg, Fat 17 g, Fiber 7.9 g, Protein 20.1 g, SaturatedFat 5.3 g, Sodium 1920.9 mg, Sugar 6.9 g
CURRIED SWEET POTATO AND WHITE BEAN SOUP
This is a great Autumn (or winter) soup. It's sweet and tasty but also has texture and substance added by the beans. Serves well with some naan bread on the side.
Provided by kelly in TO
Categories Stocks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel and chop the sweet potato into cubes.
- Put in pan and add boiling stock.
- Add salt and pepper to taste.
- Cover and bring to boil
- Simmer for 15 minutes or until the sweet potato is soft
- Drain and wash beans.
- Add half the beans to the soup.
- Add curry powder and stir well.
- Blend in batches.
- Return to pan and add the remaining white beans.
- Add more salt, pepper or curry powder to taste.
- Garnish with a dollop of yogurt and some parsley or coriander leaves.
Nutrition Facts : Calories 365.8, Fat 0.8, SaturatedFat 0.2, Sodium 85.1, Carbohydrate 73.9, Fiber 14.4, Sugar 5.6, Protein 17.7
KALE, WHITE BEAN, AND POTATO STEW
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 7 cups
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Saute onion, celery, and carrot until tender, 6 to 8 minutes.
- Add potatoes and 4 cups water. Season with salt and pepper. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 10 minutes. Mash half the contents of the pot until slightly thickened.
- Add kale and beans and continue cooking until kale is tender, 6 to 8 minutes more.
- Stir in vinegar and adjust seasoning if necessary. Drizzle with oil before serving.
SWEET POTATO AND KALE SOUP
Warm aromatic spices and coconut milk combine with sweet potato, kale and chick peas to make a flavorful, vegan, healthy, and filling soup.
Provided by France C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric, coriander, curry powder, and coriander. Add sweet potatoes; saute for 2 to 3 minutes, stirring frequently.
- Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften, 8 to 10 minutes. Stir in kale and chick peas; simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 40.7 g, Fat 14 g, Fiber 7.6 g, Protein 7.2 g, SaturatedFat 7.9 g, Sodium 969.6 mg, Sugar 6 g
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