From Lisa’s 4Leaf Kitchen—Sweet Potato Kale Soup

Posted on 03/18/2014 by J. Morris Hicks

Soup Recipe

This soup is the perfect comfort food for those cold days left in March. It’s easy to make, full of nourishing ingredients and simply delightful!

Ingredients:

  • 2 medium sweet potatoes (about 2 pounds), peeled and cut into 3/4 cubes
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. grated or ground nutmeg
  • 1/2 cup carrots, chopped (about 1 large)
  • 1/2 cup celery, chopped (about 1 stalk)
  • 1/2 cup onion, chopped
  • 2 pints grape tomatoes
  • 1 Tbsp thyme
  • 1 Tbsp paprika
  • 5 cloves garlic, sliced
  • 2 cups corn (frozen or canned)
  • 2 bunches kale (about 1 1/2 pounds), ribs removed and thinly cut
  • 1 (15.5 ounce) can chickpeas, drained and rinsed or cook dried chickpeas
  • 1 (15.5 ounce) can black beans, drained and rinsed or cook dried black beans
  • 4 cups low-sodium vegetable broth
  • salt and pepper to taste

Directions:

  1. In a large pan, add liquid of your choice to prevent burning, sweet potatoes, cinnamon, nutmeg and a pinch of salt. Cook for about 3-4 minutes or golden brown in color and then flip to the other side for about 2 minutes. Transfer to plate.
  2. In the same pan, add liquid of your choice, carrots, celery, onion, tomatoes and 1/2 tsp. each salt and pepper. Cook for 15 minutes, stirring once or twice. When tomato skins begin to blister, gently push down on them with a spoon to flatten.
  3. Place a pot over low heat, and add the vegetables, thyme, paprika, garlic, corn, kale, beans and vegetable broth. Stir to combine, then add water just to cover (if needed). Cover and cook until kale is tender, about 15 minutes. Season with salt and pepper.
  4. Add reserved sweet potatoes and stir to reheat potatoes.
  5. Enjoy!

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About J. Morris Hicks

A former strategic management consultant and senior corporate executive with Ralph Lauren in New York, J. Morris Hicks has always focused on the "big picture" when analyzing any issue. In 2002, after becoming curious about our "optimal diet," he began a study of what we eat from a global perspective ---- discovering many startling issues and opportunities along the way. In addition to an MBA and a BS in Industrial Engineering, he holds a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies, where he has also been a member of the board of directors since 2012. Having concluded that our food choices hold the key to the sustainability of our civilization, he has made this his #1 priority---exploring all avenues for influencing humans everywhere to move back to the natural plant-based diet for our species.
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