Potato Kale Veggie Soup

BOOKMARK

DELICIOUS

When chef Jeffrey Moulton is in the mood something miraculous happens – Potato Kale Veggie Soup. Without further ado…

Method:

Sauté onions, garlic, mushrooms, and wilt kale in some of the juices from the canned baby corn and Montreal spice.
Once that’s ready add the rest of the corn juice, tomatoes and onion soup mix and add the water.
Once that simmers add everything else and you may have to add more water…it’s ready when the potatoes are cooked.

6 large potatoes

1 bunch of kale

2 packs of fresh mushrooms

3 large onions

2 14oz cans of diced tomatoes (no salt added)

2 12oz cans of baby corn

1 can of black beans or 1 1/2 cups of cooked black beans

2 cups of diced carrots

1 package of onion soup mix (for a big boiler use 2)

1/4 cup of red wine vinegar

1/4 cup of minced garlic

2 tablespoons of Montreal spice

2 tablespoons of Italian seasoning

2 tablespoons of curry powder

1 tablespoon of parsley

Salt and pepper to taste

About 4 cups of water

Realty footer