Tag Archives: kale

Redbor Kale and Great Northern Bean Soup

OLYMPUS DIGITAL CAMERA

Redbor Kale and Great Northern Bean Soup

On my days off, I love spending my free time in my little garden.  Gardening diverts my attention from my hectic day job into something completely relaxing and calm.  Tending to my plants whether it be watering, weeding or picking bugs off the leaves of my lettuce makes me happy.  I’ve enjoyed gardening for many years and every year and season my garden changes.

OLYMPUS DIGITAL CAMERA

My garden is small but very productive.  Two raised beds, a small patch of dirt and several large pots.  That’s it.  I utilize every bit of precious gardening space that I can.  During the spring months, I grow my cool weather crops.  Cool weather crops include kale, broccoli, cabbage, lettuce, cauliflower, spinach, kohlrabi and radicchio.  In a few weeks, what you see here will be replaced by tomatoes, squash, beans, cucumbers and corn.  I rotate the variety of plants every year and I make sure that I never put the same plants in the same spot every year.

OLYMPUS DIGITAL CAMERA

A bucket of fresh picked Redbor Kale.  I made the decision to harvest all my kale this morning.  I did that because I needed to make room for the tomatoes that I will be planting next weekend. I gave a few bunches of kale away to friends and family and the rest went into the freezer.  I saved one bunch for my Redbor Kale and Great Northern Bean Soup.

OLYMPUS DIGITAL CAMERA

Redbor Kale.  If you are not familiar with kale, you need to know that kale does not form a head like lettuce and that it has a cabbage like texture.  I chose the Redbor variety of kale for my garden this year because I liked the purple color on the leaves and stems.  I was not disappointed.  It has a wonderful flavor too.

OLYMPUS DIGITAL CAMERA

About four feet away from the kale, I planted a small patch of spinach.  2 packets of seed, warm days, plenty of water and a month later I have almost too much spinach.  I need to start sharing the spinach with friends and family too.  What’s worse is that I am starting to think that Bruce is getting tired of having spinach frequently as a side dish for the past couple of weeks. Fresh spinach is delicious and good for you.  Organically grown spinach like mine, is even better.  In a month or so I will be growing zucchini and yellow squash in its place.  Unfortunately, Bruce despises squash.  In the meantime, I hope that he enjoys his spinach.

OLYMPUS DIGITAL CAMERA

My Redbor Kale and Great Northern Bean Soup is a simple recipe that I pulled together for a quick and healthy lunch during the work week.  It’s made with fresh picked kale from my garden, great northern beans, carrots, onion and thyme.  It’s easy to make and tastes delicious.  Enjoy!  Tessa

Ingredients:

  • 1 small bunch of kale (I used Redbor)
  • 1 can great northern beans (drained and rinsed)
  • 1/2 onion (chopped)
  • 1 carrot (diced)
  • 1 tsp olive oil
  • 2 tsp garlic paste
  • 1 tsp fresh thyme (use more if you like)
  • 1 quart chicken stock. (use vegetable if you like)
  • salt and pepper to taste

Wash and trim the kale.  Be sure remove the stems.  In a medium sized pan over medium high heat saute the onion and carrots in the olive oil until onions are translucent.  Add the great northern beans, garlic, thyme and chicken stock.  Salt and pepper to taste.  Cook until kale and carrots are tender.  Taste and correct your seasonings and serve.  Makes about 4 servings.

Kale and White Bean Soup

Kale and White Bean Soup

It was cold and rainy yesterday… and I was stuck at home.  I did not feel like watching TV.  I already read the paper.  And I did not feel like solving another Sudoku puzzle.  There was no doubt that I was “bored out of my gourd”.   So, later on that morning I thought it would be a good idea to make a healthy bowl of soup for lunch.  I had some beautiful blue potatoes tucked away in the back of my fridge and a bunch of gorgeous purple kale in the crisper drawer.

I had never cooked purple kale before and when I saw it at my favorite store, I was immediately drawn to the gorgeous dark color.  I just tossed it in my basket and headed straight to the check stand with my prize.  I did not have a clue what I was going to do with it, all I wanted to do was try it.  And, I’m glad that I did…  The soup tasted wonderful.

In addition to learning about cooking kale, I learned a bit about blue potatoes.  Blue potatoes are beautiful.  Blue potatoes look cool.  Blue potatoes are different and if you plan on cooking blue potatoes in a soup or stew it will eventually turn everything in your soup a funky blue color.  I figured that out today after wanting have another bowl for lunch a day after I made the soup.  I opened up the Tupperware container and was quite shocked at the color change.  The soup tasted great but the visual appeal was nonexistent.  So, word to the wise…  Unless you intend to make a dark blue soup, omit the blue potatoes.

My Kale and White Bean Soup is tasty, hearty and delightfully vegan.  It has tender bits of purple kale, potatoes, great northern beans, red bell pepper, thyme and tarragon in a savory organic vegetable stock.  Enjoy!  Tessa

Ingredients:

  • 2 cups purple kale (rinsed, stems removed, chopped and packed)
  • 2 cups waxy type potato (diced)
  • 4-5 cups vegetable stock
  • 1 can (15 ounce) great northern beans (rinsed well and drained)
  • 1 cup onion (diced)
  • 1/3 cup red pepper (diced)
  • 1/2 tsp dried tarragon
  • 1/2 tsp dried thyme
  • 2 dashes Maggi seasoning
  • 2 pinches white pepper
  • salt and black pepper to taste
  • 1 tsp olive oil
  • chopped parsley for garnish

Begin by cooking the onion and olive oil in a medium sized saucepan over medium heat until the onion is translucent.  Add the vegetable stock, potatoes, tarragon, thyme, Maggi seasoning, and white pepper.  Cook covered for about 10-15 minutes.  Add the purple kale, beans and red onion.  Cook until the kale is tender another 20-25 minutes.  Taste the soup.  Add salt and pepper if necessary.  Garnish with fresh chopped parsley.  Makes about 2 quarts of soup.  Serves 6 -8.