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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.


  • 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


  • 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.

Categories: Misc. Soup/Stew  Soup  Stove  Vegetable 
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