Sweet Tomato Potato Soup with Kale
 
Prep time
Cook time
Total time
 
I love making soups! Although I live in Phoenix now, having grown up in Jersey I still look forward to seasons changing. In the desert, if it's a cool 80 degrees at sunrise, it's soup time. :) When I was younger, I remember the turning of the leaves and that first cold snap in the air once summer was behind us. My mom would make soups of all kinds. Big pots of veggies, beans and meats in broth that was chicken based, or beef or tomato. Bubbling stock pots of delicious goodness. This tomato-based soup has 2 kinds of potatoes, kale and sweet corn. I hope you love it as much as our family does!
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 3 sweet potatoes cut into 1-2” cubes
  • 4 small russet potatoes cut into 1-2” cubes
  • 1 large yellow onion, chopped
  • 32 OZ can diced-tomatoes
  • 32 OZ carton chicken stock
  • 16 OZ can Garbanzo beans
  • I bunch of kale, cleaned and rough chop
  • 1 cup of corn (fresh from the cob or frozen)
  • 3 TBS Mascarpone cheese
  • Olive Oil
  • Herbs & Spices (I like to pre-mix these and season as I go.)
  • 2 TBS oregano
  • 2 TBS smoked paprika
  • 2 TBS onion powder
  • 1 TBS cumin
  • 2 TSP ground coriander
  • 2 TSP celery salt
  • 2 TSP sea salt
  • 2 TBS ground black pepper
Instructions
  1. Wash and peel the potatoes. Cut into 1-2” cubes and add to a large stock pot. Add the onion. Pour olive oil over the top, about ¼ cup and cook over medium heat, stirring and coating the veggies with the oil. Add a few pinches of the pre-mixed seasonings. Cook for about 5 minutes, I like to get a little color on the potatoes but am not cooking them through, just al dente or firm. To a blender add the diced tomatoes and pulse until smooth. Add the tomatoes to the pot with another pinch or two of the pre-mixed seasonings. Add the chicken stock and stir it all together. Put the lid on and simmer for at least 45 minutes, stirring occasionally. Next, add the beans, kale, corn and remainder of the pre-mixed seasonings. Stir, cover and cook for about 5-10 minutes until the kale wilts down. Taste the broth. Does it need more salt? If so, add to taste. Stir in the Mascarpone, cover and cook for a few more minutes. Serve with a warm baguette or corn bread. (This is a very hearty, chunky soup. If you like your soup a little thinner, just add a cup or two more broth.)
Recipe by This Little Italian at https://thislittleitalian.com/sweet-tomato-potato-soup-with-kale/