This recipe came about because 1) I bought a ton of kale at the Bainbridge Farmers’ Market last weekend, 2) Wheat and I both have the crud and wanted soup, and 3) it is FREEZING out, thus making it ideal soup weather.
I didn’t have to for a fancy schmancy soup recipe though, so I made this snappy. The only prep involved is chopping veggies and picking the meat off a rotisserie chicken. Think you can handle that?
It takes around 30 minutes all in all, but tastes like you spent hours on it. It’s hearty, healthy, warm and comforting. Perfect soup for soup weather.
Simple Chicken, White Bean & Kale Soup Recipe
– 3 tablespoons (ish) olive oil
– 6 carrots, sliced into coins
– 1 large yellow onions, chopped
– 1 head celery, chopped
– 1 tablespoon garlic salt (or 4 cloves garlic, minced)
– 6 cups low-sodium chicken stock
– 1 can great northern white beans
– 1 rotisserie chicken, meat pulled from bone
– 2 quart bags kale, washed and torn
– salt and pepper to taste
Wash and chop all the veggies. Put oil in a large dutch oven or pot and bring to medium heat. Add onion, celery and carrots, season with garlic salt (or also add minced garlic) and saute until onions are translucent and the vegetables are fragrant. Add chicken stock, chicken and white beans and simmer for 20 minutes, or until carrots are softened. Add kale and simmer another 5 minutes. Season with salt and pepper and serve with warm bread.
So whether you’re just trying to figure out something else to do with all that kale, want to change up traditional chicken soup, or you just want some homemade soup and pronto, this recipe is for you.
I picked up the most beautiful watermelon radishes at the Bainbridge Farmers’ Market on Saturday morning from Mountain Shadow Farm. I also got salad turnips and sweet potatoes, plus a boatload of kale and onions from Willie Williams, and whole wheat bread from Peace Valley Bakery.
I was a single lady all weekend (Wheat was at a bachelor party in New Orleans), so I reverted back to my law school meal plan: Faux pho.
Actually pronounced “fuh,” (not faux), I usually just call it a noodle bowl and a day. It’s the simplest meal ever:
Simply bring some veggie, chicken, beef, or pork broth to a boil, drop in rice vermicelli noodles (or any rice noodle you like), cook for a couple minutes, then drop in any chopped veggies you would like, top with a dash of rice wine vinegar and sriracha, and enjoy.
This particularly pink noodle bowl included some torn off bits of Nori seaweed, some torn yukina savoy (a delicious green, also purchased from Mountain Shadow Farm), sliced watermelon radish, sliced jalapeño pepper (homegrown!), and topped with a heavy dash each of rice vinegar and rooster sauce. It’s warm, delicious, comforting, and healthy. The perfect simple supper for these especially chilly days and the colds that often accompany them.
Cook’s Note: I stock up on rice vermicelli noodles at the asian market when I’m able in Tallahassee. I try to keep low sodium chicken or veggie broth on hand all the time, anyway. Then throw in the kitchen sink! It’s all good.
Hope everyone had a wonderful weekend! It was a gorgeous one here in SoWega. We laid extremely low this weekend. We were just happy to be at home after a month of being out of town every weekend!
Friday night we did our usual thing: happy hour at the Bainbridge Country Club in hopes we might win the drawing (alas, not this week) and supper at Bonnie Blue House with friends and family. Saturday morning, Wheat went hunting and killed a doe, which will result in a freezer full of sausage – hopefully sooner than later! My friend Sarah had come up to hang out Friday night and spent the night, so when Wheat got back, all three of us went to The Bean for an awesome breakfast sandwich and coffee. After Sarah left, my mom came up for the day and I made a big pot of chili that we ate on all weekend.
After having chili over at Maggie and Greg’s house on Halloween, Wheat and I have been craving more. So more chili was made. I use my Grannie’s chili recipe (always). It’s delicious, a little different than other chili recipes, and it’s ridiculously crazy easy. Plus, it brings back fond memories of her, as all family favorites do.
So without further adieu, here’s a classic chili recipe that I’m quite sure will earn a spot in your recipe box.
Grannie’s Chili Recipe serves 8 to 10, or maybe even 12
– 3 pounds ground beef
1 large onion, chopped
– 2 cans chili beans
– 3 cans beef consumme
– 2 cans diced tomatoes
– salt & pepper
– cumin (I use 1 tablespoon)
– chili powder (I use 2 tablespoons)
Brown the meat with the onions and drain. Add the meat and onions to a large pot, then add the remaining ingredients. I rinse out each can with a little water and add that, too. You can add more water to cover the mixture if you need to. Simmer for as along as you need to – I usually cook it at least 30 to 45 minutes, but up to a couple hours or more, on the stove.
Garnish with green onions, shredded sharp cheddar, sour cream, chopped fresh jalapeños, pickled jalapeños. and/or whatever else you want! Fritos and chopped avocado make tasty toppings, too. But my favorite topping is crumbled cornbread!
This is the same baked cornbread recipe from my Aunt Lori that I’ve shared with you before. But this past weekend I took a page out of my Mama’s book and added jalapeños and whole kernel corn. Delicious! But feel free to omit the jalapeños and canned corn. It’s great without it, too!
Baked Jalapeño Cornbread serves 8 or so, depending on how you slice it
– 1 cup self-rising cornmeal (156 grams)
– 1 eight ounce carton sour cream
– 3 large eggs, slightly beaten
– 1/4 cup vegetable oil
– 2 heaping tablespoons pickled jalapeños
– 1 can of whole kernel corn, very well drained
Preheat your oven to 400 degrees Fahrenheit and grease an 8″ Pyrex Dish. Mix all the ingredients until combined and pour into greased pyrex. Bake at 400 degrees for 20 to 25 minutes or until browned (see picture above). It may take even a little longer than 25 minutes because of the additions, but just watch it and make sure you don’t burn it. It should be golden brown all over the top.
I also made Grannie’s chili for Wheat’s 30th Birthday party last October. I made it all that morning, then kept it hot in crock pots – yes, that’s plural, it was a lot of chili! I tripled the recipe for a party of 30 people or so, thinking that I’d end up with leftovers. There wasn’t a drop of chili for me to bring home that night! It’s that good. It’s full of flavor and super comforting on a cold Fall or Winter day or night.
We spent the rest of the weekend having supper at our friend/neighbor, Richard’s house, a little Church, checking the pumpkin patch, I made a pumpkin pie, and played in my fancy (temporarily mine) Traveling Apron as part of a fun project my blogger pal, Aimmee came up with. I can’t wait to share more about it with y’all throughout the week!