Potato Kale Veggie Soup
Description
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.
Ingredients
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