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Sherry Strong’s Sweet Potato, Black Kale, Black Bean Soup.

Sherry Strong’s Sweet Potato, Black Kale, Black Bean Soup.

Sweet Potato, Black Kale, Black Bean Soup

Ingredients

Spring or filtered water to cover ingredients 2 small carrots, diced
1 small onion, diced
1 stick of celery, diced
1 half leek, washed and sliced 1 clove of garlic, minced
1 tbsp. cold-pressed coconut oil 1 tsp ground fennel
1 tsp. ground cumin
1 tsp. ground coriander
1⁄4 tsp. ground pepper
1 medium potato, diced
1 medium sweet potato, diced
1 c. cooked black beans
3 sprigs of thyme
1 tsp. natural salt
4 leaves of black Tuscan kale, thinly sliced (also called Italian kale or dinosaur kale)

Method

In at least a 3-litre saucepan, sauté carrots, onion, celery, leek, and garlic in coconut oil for 5 minutes, on a low heat. Add spices and sauté for 3 minutes.

Add potato, sweet potato, black beans, thyme, and salt. Cover in water about 1 cm over the top of ingredients.

Simmer over a low temperature until the potatoes are tender and easily broken. When soup is thick and potatoes are falling apart, remove from heat and stir in chopped kale. Serve and enjoy.

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