Maybe we are being to fancy with naming the recipe. The idea did start with our visit to My Yellow Farmhouse, no not my farmhouse but Cecile’s yellow farmhouse. Well actually her blog ( My Yellow Farmhouse).
She has a wonderful soup recipe, “Slightly-Spicy Three Bean, Tomato and Kale Soup.” We had some kale on hand, went to the Whole Foods Market for a few more things, arrived home and started cooking.
But we decided to change things up a bit. We used some unprecedented spices in our soup, well at least I personally have not seen it done before. The spices we used, are used in Moroccan recipes as well as North African dishes.
The spices are a mix of organic spices and they include, Coriander, Cinnamon, Cumin, Lavender, Fennel, Pepper, Cayenne, Cloves, and Cardamon. We also used a can of fire roasted tomatoes.
Thanks to Cecile and My Yellow Farmhouse for the soup idea, and here is what we did and what you will need.
3/4 cup chopped mini-sweet peppers, red, yellow, and orange
3/4 cup chopped red onion
2 Tbs. olive oil
3 cups baby kale leaves, chopped
1 can – 15.5 ounce kidney beans, drained and rinsed
1 can – 15.5 ounces black beans, drained and rinsed
1 can – 15.5 ounces garbanzo beans – drained and rinsed
1 32 ounce container free range chicken broth, low salt
1 can – 28 ounces fire roasted tomatoes, with no added spices or herbs
1/2 teaspoon Himalayan salt
You can either add the kale while simmering, or wait after 20 minutes then add the kale stir in wait 5 minutes and serve. The leaves will cook a little, but there will be more color to the presentation of the soup.
This soup, like any sauces and salsas, taste better after 24 to 48 hours, giving time for the spices to be absorbed into the finished product.
How ever you chose to finish the soup, once done, ladle into a soup bowl and enjoy.
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