My inspiration for this soup came from how insanely cold it has been lately. I can’t even remember the last time it was this cold. I am not one to bundle up, and I’ve been wearing 4 layers a day, plus gloves and scarves and stuff..no fun. This soup is so comforting and hearty and healthy too. I am a huge fan of kale and leafy greens in soups.
And can’t forget about the spicy sweet potatoes. SO good.
Prep time: 30 min
Cook time: 45 min.
-1 cup green lentils
-4 cups vegetable stock
-4 cups chicken stock (I used 1 each of those carton containers)
-1 can (15.5 oz) light red kidney beans, drained
-1 can (15.5 oz) great northern beans (you can also use cannellini), drained
-1 large yellow onion, chopped
-4 stalks of celery, chopped
-3 large carrots, peeled and chopped
-1 large bunch of kale, about 6 cups, coarsely chopped (I usually just tear mine)
-1 large sweet potato (2 if they are smaller) cut into 1/2 inch cubes
-1/2 tsp ground coriander
-1/2 tsp chili powder
-1/2 tsp paprika
-1/4 tsp chipotle chili powder
-1 dash of cayenne
-1/2 tsp dried oregano
-1/2 tsp dried basil
-1/2 tsp dried thyme
-freshly ground black pepper
Preheat oven to 450℉.
Toss cubed sweet potato in drizzle of olive oil (about 3 T) pinch of sea salt, freshly ground black pepper, ground coriander, chili powder, paprika, chipotle chili powder, and cayenne. Toss to coat, and roast in oven for 20 minutes or until fragrant and golden brown.
While sweet potatoes are roasting, start sautéing the veggies for the soup over medium/high heat. Drizzle olive oil in a large stock pot or dutch oven, and sauté onion, carrots, and celery until golden brown, about 5-6 minutes.
Add basil, oregano, thyme, and pinch of sea salt and pepper to pot. Stir in the kidney beans and great northern beans as well.
Add vegetable stock and chicken stock, and green lentils. Cover pot and bump up the heat to high, until soup reaches a boil. Once it reaches a boil, reduce to medium/low, and simmer for 35-40 minutes or until lentils are tender.
(Don’t forget to check on your sweet potatoes! Remember to take them out before the soup is done).
Once soup has simmered for 35-40 minutes, add chopped kale and roasted sweet potatoes to soup and stir until the kale has wilted and become a beautiful bright green.
Taste to season, and add a little more salt and pepper if desired! (I also added another couple pinches of basil, thyme and oregano at the end) I tend to like my food really seasoned and bold.
Enjoy! This soup is awesome with a big piece of crusty artisan bread with some melted parmiggiano reggiano on it…
Who can say no to bread and melted cheese? Not me.
Look at the pretty sweet potatoes.