Sunday, February 7, 2010

Kale and White Bean Soup

At our place, busy lives mean the resurgence of the use of the slow-cooker. After a long day at work or a jam-packed day of errands, there is nothing better than coming home to fully cooked dinner -- that didn't happen to appear in a grease-stained paper bag.

This recipe is not perfect for work days, but instead better for the weekend when you will be popping in and out of the kitchen. The beans must cook for 3 hours before the addition of the kale and potatoes. Once you have added the second round of ingredients, set the timer. At that point, feel free to leave. When the soup is finished, it will hold on the warm setting for many hours.

For a meatier dish, add a hearty protien like chicken legs or smoked sausage at the onset of cooking.

Serves 6

3 tomatoes, chopped
5 cloves garlic, chopped
1 large onion, chopped
1/2 pound (8 ounces) dried great northern beans
2 quarts (8 cups) chicken stock
4 red potatoes, chopped
3 small bunches kale, chopped
3 cups water
Salt and pepper, to taste

1. In a large slow-cooker, combine tomatoes, garlic, onions, beans, and chicken stock. Put the lid on, and cook on high for 3 hours.
2. Stir in potatoes, kale, and water. Make sure that the kale and potatoes are well immersed in the liquid or they will not cook properly. Cook on high for 3-5 hours or until potatoes and beans are tender. Taste for seasoning, and add salt and pepper.

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