Kale-potatoes-tomatoes soup

I know it’s Summer time, but it has been kind of rainy here and I can never resist a good soup recipe, no matter what time of the year it is. This one exceeded my expectations. It’s super easy to make and so delicious. I didn’t have celery, so I just used carrots instead and I doubled the amount of garlic to ward off vampires.

Next time I make this soup, I want to try adding large white beans to it for even heartier dinner.


4 yukon gold potatoes
1 bunch of kale – cut into 2″ pieces
5 cups (1 container) of vegetable or chicken stock
1 cup of wine
4 stalks of celery
3 cloves of finely chopped garlic
1 yellow onion
1 large can of fire roasted tomatoes
4 sprigs of rosemary
3 sprigs of fresh thyme
bread for croutons
olive oil
salt & fresh ground pepper




Peel and dice all your vegetables. In a large stock pot heat up 3tbs of olive oil on medium heat. Stir in garlic, onions and celery, rosemary and thyme (leaving them on the stem, you will remove them later). Pour in a cup of white wine. Cook till tender and add your potatoes. Season with fresh ground pepper and salt. Add your can of fire roasted chopped tomatoes, broth of your choice (about 5 cups) and an additional cup of water. Simmer on medium-low heat until your potatoes are almost done, stirring occasionally and adding extra seasoning or water if necessary.

Remove the sprigs of herbs and add in your kale. I like it better when the kale is vibrant and still partially firm. If you put in the kale early in the cooking process it turns to mush and looses flavor. Cook until kale is to your liking of softness.

I made my own croutons by cutting up some sourdough bread into quite large cubes, mixing them with some olive oil, salt and pepper and putting them in the oven on around 320° until golden brown.

Pour into bowls, drizzle with some olive oil and top with croutons. Enjoy the goodness!

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One Comment to “Kale-potatoes-tomatoes soup”

  1. Yum. I put kale in everything. Our two little boys have no clue! This soup sounds awesome.

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