As part of our attempts to eat healthier from now on I have started making a bunch of different soups. Soup a great way to get in a bunch of vegetables that you might not otherwise get. Kale is a new one for me. Well relatively new that is. I've been using it in smoothies for a couple of months but I'd like to try it in some other forms too. If anyone has any great recipes for kale please send them my way.
In addition to kale, we've been trying to eat fish at least once a week. This soup was a hit because it incorporated a bunch of different veggies and cod too. Use whatever vegetables you have in your freezer, pantry or refrigerator, it'll be great!
This recipe makes enough for about 4 oversized bowls (like the one's above).
The great thing about soup is you can flavor it up just how you like it. If you like it spicy just add the hot sauce right on in. If you don't like spice but sort of dig that slight vinegar taste that hot sauce adds just add in a tsp or two of vinegar. Easy peasy.
- 1 medium onion, diced
- 2 medium carrots, sliced or diced
- 2 Tbsp olive oil
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 can diced tomatoes
- 1 container (32 ounces) vegetable or chicken broth
- 1/2 small bunch kale, stems removed and leaves roughly cut
- 1 pound cod fillets, cut into 1" cubes
- salt and pepper to taste
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/4 tsp dried rosemary
- hot sauce, to taste
- In a large dutch oven or stock pot drizzle the oil and add the onions and carrots. Cook over medium to medium low heat until the carrots begin to soften (about 5 minutes).
- Next add the frozen corn and green beans and cook for about 3 minutes.
- Add the can of tomatoes and the broth. Add all of the dry spices and stir well.
- Bring to a boil and then turn to simmer. Cook for about 20 - 30 minutes.
- Add the kale and let wilt slightly, about 5 minutes.
- Add the fish cubes and cook for about 5 more minutes until the fish begins to flake easily.
- Serve immediately with some hot sauce.