If it’s as cold where you are as it is in London right now, sitting down to a hot bowl of homemade soup will hopefully sound like the perfect way to help warm you up!
I have a guest post for you today from the beautiful Bobbi from the blog NHerShoes and her recipe for kale, sweet potato and bean soup sounds absolutely mouthwatering.
I hope you enjoy!
Bobbi’s Kale, Sweet Potato and Bean Soup
My name is Bobbi and I blog over at NHerShoes. While sweet Julie is enjoying her wonderful vacation with the hubby I thought I would share one of my most favorite healthy soup recipes that won’t make you slave hours in the kitchen over! I honestly can’t get enough of this soup. It’s a bowl full of sexyness!
Kale, Sweet Potato, and Bean Soup
Makes 8 servings (2 quarts)
- 1 tbsp EVOO
- 1 large onion, chopped
- 1 cup celery chopped
- 3-1/2 teaspoons Italian seasoning
- 2 teaspoons olive oil
- 3 cans (14-1/2 ounces each) vegetable broth
- 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
- 1 large sweet potato, peeled and cubed
- 5 cups chopped fresh kale
- 2 garlic cloves, minced
- 1 can diced tomatoes drained (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
In a large saucepan or Dutch oven, sauté onion, olive oil, celery, and Italian seasoning in oil until onion is tender.
Stir in the broth, beans, sweet potatoes, tomatoes and kale. Bring to a boil. Reduce heat; cover for 20 minutes. Stir in the garlic, salt and pepper. Simmer 10-15 minutes longer or until potatoes are tender.