Corn and Kale Soup
CATEGORIES
INGREDIENTS
- 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.