Potato, Kale, Corn and Bean Soup…

Tonight I was going to make a vegetable green curry for dinner but realized all of the ingredients for that were in the freezer and I had plenty of fresh ingedients that needed to be used up in the fridge and on the counter!  So this soup was born!

Potato, Corn, Kale and Bean Soup

Serves 8

1 medium onion, chopped
1 Tbsp. Garlic ( I cheated and used the pre minced kind from the jar)
1 tsp. Ground Thyme
8 Cups (2 boxes) of low sodium vegetable broth
3 medium sized potatoes, (about 1 1/2 pounds)  Any Russsett, Red or Golden Potato will do
1 16 oz (1 Pound) bag of frozen corn (I used Trader Joe’s roasted corn)
10 ounces of Kale, (I used a bag of the Trader Joe’s Tuscan Kale, but any Kale would work fine in this recipe)
1 can Cannellini Beans
1 can Great Northern Beans
1 tsp. Salt

Sautee the onion in a large pot for about 5 minutes.  If needed, add water so the onions don’t stick.  Add the garlic and the thyme.  Cook a couple more minutes.  Add the vegetable broth and the potatoes.  Once the potatoes are almost cooked through, add the corn, kale and beans and cook another 10-15 minutes until everything is heated through and the Kale is welted and cooked until the desired consistencey.

If you are like me, I would make sure there were no stems left on the kale.  That was the only drawback for me and that is an easy change.  It may take an extra 5 minutes to remove the stems, but for me it would be well worth it.  Jim on the other hand, didn’t care one way or the other.

**You could substitute any white bean in this recipe.

(Calories 306, Fat 2.1 g, Carbs 58.6 g, Protein 12.3 g, Cholesterol 0 mg, Sodium 1,056.9 mg, Fiber 12.8 g, Calcium 29.1%, Iron, 21.8%)

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Oh my…I can hardly believe I have gotten to this point, but I did.  I made drop biscuits out of Bisquit tonight!  Yes, I said it!  And yes, I went there!  I’m still trying to justify it to myself but let me tell you, it was so darn easy and I can really see myself keeping this on hand for those nights when you want something that is really quick and easy.

Heat oven to 450 degrees.

2 1/4 cups Bisquick
2/3 cup non-dairy milk
1 tsp. Herbs de Provence (in the future I would probably add another 1/2 tsp. just for extra flavor)

Mix all ingredients and cook according to package directions.  (The recipe says it makes 10 biscuits, I made 12 and they were a good size and worked well for us.)

Mix until well combined and but not overly combined.  Drop by the spoonfulls onto a non stick surface pan.  Cook for 8-10 minutes.