We’ve been battling sickness this week, so we have had soup the last couple of nights. Following the Vegetable Barley Soup, Thursday night we had a simple Potato, Navy Bean and Kale soup. A very filling soup, but I was inspired to prep a batch of simple flat bread for dipping. I realized I hadn’t snapped a picture of the flat bread to post after dinner was served, but the family had already decimated it so maybe next time.
Potato, Navy Bean and Kale Soup
8 cups stock (8 cups water plus 6 tsp Better Than Bouillon Vegetable Stock)
10-14 medium red potatoes, peeled and diced
2-3 cups cooked navy beans (if using canned, use 1 1/2 to 2 cans, rinsed and drained)
2 cups chopped kale
2 – 3 cloves garlic, pressed or minced
Add all ingredients, except beans, to stock pot and let simmer on low-medium (3 on my stove) for 30 minutes, until potatoes are getting soft. Add beans and let simmer an additional 15 minutes. Using a stick blender, blend soup in pot in pulses, so that some beans and potatoes are pureed and creamy, but there are still plenty of potato chunks. Err on the side of moderation here. Its better to have more potato chunks than too few, you know? If you don’t have a stick blender, take a cup or two out and use your food processor to blend and then add back in.
For the flat bread, I kept it simple. Veganomicon has a Scallion Flatbread recipe and I used it as a basis for this flat bread.
1 cup all purpose flour
1 cup whole wheat flour
3/4 tsp salt
2 tsp sugar
2 1/2 Tbsp olive oil
3/4 cup warm water