Yes, I know it seems a little strange to be posting a soup recipe at this time of year, especially considering the recent heat wave that has descended upon Chicago. However, I could not help myself as my favorite season, fall, is just around the corner and soon my kitchen will be filled with the smells of soups, stews, root vegetables and all the other wonderful items the harvest season brings. This soup is really easy to make and is light enough no matter the season, but hearty enough to fill your belly even on the coldest of winter days. Serve this soup with some crusty bread or my Garlic Butter Grilled Hummus and Homemade Pita Bread for a meal that is sure to please – even on a warm, late summer day!
Pork, Potato and Kale Soup
Ingredients:
- 2 tbsp. vegetable oil
- 1 pound ground pork
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 large bunch of kale, washed, ribs and stems removed, leaves broken into pieces
- 1 can cannellini beans
- 4 – 6 medium Yukon Gold potatoes, diced
- 7 cups vegetable stock
Directions:
- Add vegetable oil to a large pan over medium heat, add pork, salt and pepper and saute, breaking up meat as it cooks, until browned about 6 – 8 minutes.
- Add onion, garlic and kale. Saute until for 8 – 10 minutes, stirring often.
- Add beans, potatoes and stock. Bring to a boil and then reduce to a simmer. Simmer for 30 – 40 minutes until potatoes are fork tender.
- Taste, adjust seasonings as necessary and serve.
Tagged: garlic, kale, onion, pork, Potatoes, soup, vegetable stock, yukon gold
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