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Spicy Kale Soup

From The Cumming Harvest - Closed

<p>Delicious on a rainy winter day!</p>
Source: Adapted from Vegan Fire and Spice (Entered by Wendy Sundgren)
Serves: Serves 4

2 tsp. olive oil
1 large yellow onion, chopped
1 carrot, finely chopped
3 garlic cloves, finely minced
2 Yukon Gold potatoes, diced
5 cups vegetable broth
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. hot red pepper flakes, or to taste
1 bay leaf
5 cups chopped fresh kale
2 cups cooked white beans
Splash of sherry

Step by Step Instructions
  1. Heat the oil in a large pot over medium heat. Add the onion and carrot. Cover, and cook until softened, about 7 minutes. Add the garlic, potatoes, broth, salt, oregano, red pepper flakes, and bay leaf. Simmer for 20 minutes. Stir in the kale and cook until tender, about 15 to 20 minutes longer. Add the beans and a healthy splash of sherry and simmer just until heated through. Taste to adjust seasonings. Remove the bay leaf before serving.