Cooking, Health and Beauty, Vegan

Fluffy snow, freezing cold and hearty navy bean soup with kale

So far the winter is exactly how I like it – cold and with abundance of snow! Maybe sometimes a bit too cold because -40C makes staying outside a bit challenging but at least we have the chance to check if the labels on our winter boots advertising use in extreme cold don’t lie ;) What I also like, is coming home to a bowl of a hearty hot meal and soups are something that we cook constantly at this time of the year.  Often, I would set my slow cooker before we leave home so upon return the soup is hot and ready to serve. Today is the time for a very simple navy bean soup with potatoes and kale. Keeping warm from inside.

This is what you need

6 cups cooked navy beans

2 large carrots ( finely diced )

1/4 large celery root ( finely diced )

1 large onion ( finely diced )

4 cloves garlic ( crushed )

5 small potatoes ( diced )

1 Tbsp dry marjoram

1/2 tsp ground black pepper

1 tsp smoked paprika

salt to taste

1 bunch kale ( the hard part removed )

2 cups diced fire roasted tomatoes

8 cups vegetable stock

This is how you do it

In a large pot place all ingredients except for the kale. Bring to boil, lower heat to simmer, cover the pot and cook for about 30 minutes. The longer it cooks the more the flavours develop. I think soups like this are even better the next day! Before serving, chop the kale finely, stir in the soup and enjoy. Serve with bread or crackers.