Autumn Kale And White Bean Soup
- 2 tablespoons Olive Oil
- 28 ounces Can of Tomato Sauce
- 1 bunch Kale, washed, stemmed and chopped
- 4 Small Sweet Peppers, sliced
- 6 Radish, halved
- 1 Sweet Potato peeled, large diced
- 1 pint canned corn
- 3 - 4 Cans of White Beans I used Navy and Cannellini
- 2 quarts Filtered Water
- 2 Vegetable Bullion Cubes
- Spices to taste: Salt, Pepper, Garlic, Onion
- Spices to taste: I used 1 tsp. Sea Salt, 1 Tbs. Red Pepper flakes, 1 Tbs. Garlic powder, 1 tsp. White PepperrnrnHeat Olive oil in a large stock pot or Dutch oven. Saute the diced onion until tender. Add in the water, bullion cubes and seasoning.rnrnAdd in all the vegetables and tomato sauce / paste. Increase the heat to high and bring the soup to a boil.
- Reduce the heat down to a simmer and add in the beans.rnrn Cover and simmer until the sweet potatoes are tender or until you're ready to eat. I had this batch on the stove for about 5 hours on low. Freeze leftovers for quick meals on cold nights.
olive oil, tomato sauce, washed, sweet peppers, sweet, corn, white beans, water, vegetable bullion, salt
Taken from food52.com/recipes/26262-autumn-kale-and-white-bean-soup (may not work)