Corn and Kale Soup


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Farmer's market bounty. There was some beautiful kale at the farmer's market yesterday as well as sweet corn and a fantastic Monterrey Jack cheese all of which I combined into a soup for dinner along with some local dried molasses eye beans, cilantro and onion.


Ingredients You'll Need

1 medium sweet onion, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
salt and pepper to taste
1 cup cooked molasses eye beans
4 cups chicken broth
6 ears of corn, shucked and kernels cut from the cob
1 bunch kale, chopped
2 teaspoons chili powder
1 tablespoon ground cumin
1 cup white wine
1/2 bunch fresh cilantro, rinsed well and chopped
4 ounces Monterrey Jack cheese, grated


Directions

Melt the butter together with the olive oil over medium heat in a Dutch oven. Add the onion and cook until soft, 7-10 minutes, with occasional stirring. Add beans, broth, corn, kale and seasonings and bring to a simmer. Cook 20 minutes, add wine and cook another ten minutes. Serve topped with cilantro and grated cheese.


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