Kale Soup

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
6 main-course servings
Level:
Easy

Ingredients
  • 1/2 cup olive oil
  • 3 large onions, finely diced
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 10 cups vegetable stock
  • 1 (16-ounce) can diced tomatoes
  • 1 (15-ounce) can kidney beans, drained and rinsed well, or 1 1/2 cups freshly cooked beans
  • 1 pound kale, leaves torn from stems and finely chopped (10 cups leaves)
  • 3 medium-size red-skinned potatoes, unpeeled and cut into 1/2-inch dice
  • 2 teaspoons good-quality sweet paprika
  • Dash cayenne pepper
  • 1 teaspoon salt
  • Liberal seasoning freshly ground pepper
Directions

Heat the oil in a large stockpot over medium heat. Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes.

Raise the heat to high, stir in all the remaining ingredients, and bring the soup to a boil. Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.

Discard the bay leaves. Remove about 2 cups of the soup and puree in a blender or food processor. Return it to the soup and stir to blend. This soup?s flavor will intensify with time, so don?t hesitate to make it a few days in advance.


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4.8 16
This recipe was excellent.  So easy and so tasty.  Made it exactly how it is written except I used half vegetable stock and half chicken stock.  We have recently become huge fans of Kale and this is yet another healthy way to enjoy it.  Will definitely be making this again. item not reviewed by moderator and published
KALE is an amazing superfood. I was looking for kale recipes when I came across this one. Surprisingly, I had all of the ingredients on hand, except for the bay leaves. But this still came out so TASTY. Wish I could add a photo. item not reviewed by moderator and published
THIS RECIPE WAS VERY EASY TO FOLLOW AND PREPARE THE BEST PART WAS THE TASTE JUST PERFECT AND THE EMULSION WAS A GREAT TIP, THANK YOU item not reviewed by moderator and published
VERY TASTY SOUP. NOT A TON OF INGREDIENTS OR PREP. i HAD TO SUBSTITUTE SOME OF THE CHICKEN BROTH WITH BEEF BROTH (3 CUPS AND I ADDED A RIND OF PARMIGIANA. DELICIOUS ITALIAN TASTE AND SO GOOD FOR YOU. item not reviewed by moderator and published
My first time to review a recipe. Upon receiving a bunch of purple kale, I went looking for a Kale Soup recipe. YUM, so happy to have found this one! To this recipe I added about 3/4 cup each of chopped carrots and celery (I including some of the celery tops, removing them when I removed the bay leaves, one leek (thinly sliced, white and light green portion only in lieu of one of the onions. I also substituted the veggie broth with two (28 oz. each cartons of chicken broth and one (11.5 oz. can of V8 juice. I found that 1/4 cup of olive oil was sufficient when sauteing the onion and leek (added the minced garlic during the last minute of the saute. Definitely a keeper recipe, my husband and I both loved it. item not reviewed by moderator and published
Delicious!!!!!! The whole family loved it - Thank you for sharing***** item not reviewed by moderator and published
Great soup. My mom loved it and wants me to make it again. item not reviewed by moderator and published
Good soup. The flavors were great. I added mushrooms and shredded carrots and diced celery. Can't wait to see if the flavor is better tomorrow! item not reviewed by moderator and published
one of my faves item not reviewed by moderator and published
Followed other's tips and added some minced carrot, zucchini and mushroom. Used cannelini beans instead of kidney and added some cubed Andoille sausage. The sausage added a great flavor. It's summertime, but I'll eat some in the air conditioning and see how it freezes for a cold iowa winter day. item not reviewed by moderator and published
Very good to start with, I substituted in chicken stock (because I had it in the house), and cut it in half. I also substituted in Pasta for the beans because I was out and couldn't get to the store. In addition, I added some fresh farm veggies, (carrots (pennied), zucchini (pennied), and summer squash (also pennied). It is a great soup, and I'll be making it again soon! item not reviewed by moderator and published
Very yummy soup, makes a lot but well worth it! item not reviewed by moderator and published
i left out the beans bc i don't like them. I made half the portion, and i had a 14.5 oz can of diced tomatoes. I didn't want any left over tomatoes, so i used the whole can. It turned out delicious!! item not reviewed by moderator and published
This soup is absolutely fantastic and so easy to make! Kale was on sale at the store and I decided to make it tonight in something for dinner. After opening my cupboard, I found that I had most of the ingredients for this kale soup, but did have to make some substitutions: garbanzo beans for kidney beans, chicken bullion cubes for vegetable stock, regular potatoes for red potatoes, and just one onion (only one left!). I also added extra garlic, cayenne pepper and Frank's hot sauce...YUM! So incredibly delicious, easy and filling as a main dish. Add some crusty bread and it was the perfect dinner on a cold New England night! item not reviewed by moderator and published
This was my first homemade soup, and I'm thrilled to report that my home smells delectable. I decided to make the soup in a crock pot to allow the flavors to simmer a long time, and also tossed in some fresh basil and sage. For the stock I substituted Rapunzel organic vegetable bouillon, which added a rich flavor to the soup. Simply Deelish!! item not reviewed by moderator and published
This recipe not only was delicious, but also very easy. I suggest purchasing kale that is already cleaned and chopped (if you can find it). I used about half of a one-pound bag. I also did not bother to puree part of the soup and it still came out great! item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen