Archive | May, 2013

Potato, peas and kale soup

3 May

Potato, peas, and kale soup

  • 3 Tbs. olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 garlic clove, minced
  • ~12 small potatoes, washed and diced
  • ~5 c. broth, divided
  • ~3 sausage links/bacon/meat, sliced
  • 1-2 Tbs. fresh thyme
  • ~1 Tbs. fresh rosemary
  • 2 1/2 c. frozen peas
  • 1 3/4 c. pinto beans (1 can)
  • 2 c. kale, chopped

Saute the onion, carrot, and garlic in the olive oil on medium heat for ~5 min.  Add the sausage and cook ~5 min more.  Add the potatoes, herbs, and  ~3 c. broth and simmer about 15 min. or until potatoes are tender.  Blend until smooth.  Add the rest of the broth, pinto beans, peas, and kale and cook ~15 min more.

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