Kale, Corn, and Bean Soup

Prep Time:

Cook Time:

Serves: 4

Ingredients

  • 1 Tablespoon unsalted butter

  • 1 Tablespoon olive oil

  • 1 carrot, chopped

  • 2 stalks celery, chopped

  • 1 leek, cleaned and thinly sliced (white and light green part only)

  • 4 cloves garlic, minced or pressed

  • 1 quart chicken stock

  • 1 pouch (15.5 ounces) Green Valley Organic Great Northern Beans, drained

  • 1 can (15 ounces.) Green Valley Organic Whole Kernel Corn, drained

  • 4 cups chopped curly kale

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground pepper

Featuring...

Great Northern Beans Whole Kernel Corn

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Great Northern Beans

Steps

  1. In a large soup pot, melt the butter over medium heat.

  2. Add the olive oil, then the carrots and celery. Cook for 5 minutes, stirring occasionally.

  3. Add the leeks and cook for 5 more minutes, until the leeks are softened and starting to brown.

  4. Add the garlic and cook for one minute, until fragrant.

  5. Pour in the chicken stock and bring to a boil, then reduce heat and simmer for 10 minutes.

  6. Add the beans, corn, kale, salt, and pepper. Simmer for 10 more minutes.

  7. Taste and add more salt if necessary.


Final Step

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