Potato Kale Veggie Soup

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


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


6 large potatoes
1 bunch of kale
2 packs fresh mushrooms
3 large onions
2 14oz cans diced tomatoes (no salt added)
2 12oz cans baby corn
1 can black beans or 1.5 cup cooked black beans
2 cups diced carrots
1 pk onion soup mix (big boiler use 2)
1/4 cup red wine vinegar
1/4 cup minced garlic
2 tbsp montreal spice
2 tbsp Italian seasoning
2 tbsp curry powder
1 tbsp parsley
Salt and pepper to taste
About 4 cups Water
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