Thursday, 23 January 2014

January is Soup Month Bean & Kale Soup

  Beans and Kale Soup

I arrived home from a busy day at work to find the house cold and empty.  Where was Paul?  A quick call to his cell phone located him at mother’s house where he and Great John (Green) were making soup.

I had picked up Sustainable You Spirituality & Health 2013 and when I arrived at mother’s house Paul and Great John were preparing an adapted version of Portuguese White Bean & Kale Soup from page 39.  

Paul and Great John added garbanzo beans and celery and tomatoe paste.  They did not add the sun-dried tomatoes.


  • 2 tablespoons olive oil
  • 1 ½ cups chopped onions
  • 1 1/2 cups celery
  • 3 garlic cloves, chopped
  • 2 teaspoons salt
  • 2 teaspoons ground fennel seeds
  • 1 small kohlrabi bulb, diced
  • 1 1/2 cup diced carrots
  • 1 ½ cups diced potatoes
  • 2 teaspoons dried thyme
  • ¼ teaspoon ground black pepper
  • 3 cups chopped tomatoes
  • 1 small can tomatoe paste
  • 3 cups cooked white beans
  • 2 cups garbanzo beans
  • 6 cups vegetable stock
  • 5 cups loosely packed chopped Kale
  • The juice of one fresh lemon juice


  1. 1) Chop all the vegetables
  2. 2) Sauté your garlic, celery and onions in the oil and salt until tender.  Then add the chopped fennel and fennel seed and cook for a few minutes.
  3. 3)  In your soup pot add the vegetable broth and cook your carrots and potatoes until tender
  4. 4) In a separate pot cook your kale and tomatoes until the kale is wilted and then add this to your soup pot
  5. 5) Once carrots and potatoes are tender add all of the other ingredients, to the soup pot and cook for about 10 minutes and serve.

From our table to yours

Grandma Snyder
©2013-2016 twosnydergirls

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