Beans, Corn and Greens soup
(from kylerhea’s recipe box)
20 March 2012 - I made these changes. I forgot to put in salt and added about 1 to 1 1/2 cups of water and a Rapunzel bouilion cube. AND I cooked it for a while, (at least 1/2 hour), otherwise it just looked too raw. Art & Elyssa liked it, and it was pretty simple. And it has kale!
I served it with open face broccoli and cheese sandwiches (shredded italian, and a little grated pecorino romano), and sauteed zucchini.
“Top this soup with crumbled tortilla chips, and or grated cheese, such as cheddar, Monterey Jack, or asadero.”
Source: Moosewood - Simple Suppers
Serves 4 peopleCategories: Beans, Greens, Healthy, March2012, Soups, kale
Ingredients
- 1 cup chopped onions
- 1 Tbs olive oil
- 2 tsp ground cumin
- 1 tsp ground fennel
- 1/2 tsp red pepper flakes or 1/4 tsp cayenne
- 2 cups rinsed, stemmed, and chopped kale or collards
- salt
- 1 28-ounce can of diced tomatoes
- 1 15-ounce can of beans, drained (black, white, or red beans, field peas, black-eyed peas, etc)
- 2 cups frozen corn kernels
- 1 cup water or vegetable broth
- chopped fresh cilantro
Directions
-
In a pot of medium heat, saute the onions in the oil until softened, 6 to 8 minutes. Stir in the cumin, fennel, red pepper and kale. Sprinkle with salt, cover, and cook until the kale is wilted, 3 to 4 minutes. Add the tomatoes, beans, corn, and water and bring to a low boil, stirring often. Reduce the heat, cover, and simmer for about 10 minutes. Add more water for a brothier soup. Add salt to taste and stir in cilantro if you like.