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 and rinsed

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

  • 4 cups chopped kale

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

Featuring...

Great Northern Beans Whole Kernel Corn

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Great Northern Beans

Steps

  1. In a large soup pot, melt butter over medium heat. Add oil, carrots and celery. Cook 5 minutes, stirring occasionally.

  2. Add leeks and cook 5 more minutes, until leeks are softened and starting to brown. Add garlic and cook 1 minute, until fragrant.

  3. Pour in stock and stir. Add beans, corn, kale, salt and pepper. Bring to a boil, then reduce heat to low and simmer 10 minutes.


Final Step

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