White bean, kale and potato soup

Now here’s a versatile soup that can be made utilizing a few basic ingredients;

Kale, onions, potatoes, white beans, veg./chicken stock, corn kernels, salt, pepper, a squeeze of lemon juice, garlic, olive oil.

It can be made vegan or not. No white beans? Substitute navy beans.

No kale? Substitute spinach.

No potatoes? No worries.

No fresh corn kernels (who does in winter?) – use frozen.

Choose between vegetable stock or chicken stock (or bone broth).

Add sauteed mushrooms or not.

It’s truly a ‘use what you have’ soup!

Jennifer Wurst - Potato, kale, white bean soup

Half of one small onion – chopped.

One or two heads of garlic – chopped.

One good handful of kale – chopped.

5-6 peeled and chopped potatoes (depends on size of potato)

I.5 cups of white beans (or one can – rinsed)

4 cups of stock – veg./chicken.

1/2 cup fresh or frozen corn kernals.

Juice of one lemon.

Salt and pepper to taste.

Olive oil.

First take out your heavy bottom soup pot. Drizzle in some olive oil.

Add the chopped onion and saute until slightly browned. Add garlic. Saute a bit more…

Add in kale and maybe a little more olive oil – if needed.

Saute together until the kale softens. Add in potatoes. Give it all a good stir…and then add in the stock.

Add a few good pinches of salt. Freshly cracked pepper. Stir again.

Bring to a slow simmer, then continue simmering until potatoes are cooked through. About 20 minutes – give or take a few minutes …

Add in corn and lemon juice.

Taste for and add more salt/pepper if need be.

You can also add in dried oregano, basil or parsley. If you like to cook with wine – white wine would be nice to add in after the onions are sauteed. Give a little splash before adding garlic…

Serve with warm rolls/bread/pita – whatever you have…

Add a salad and you’ve got yourself a delicious meal!




potato leek soup

I’d never grown leeks before, but thought I’d try…and I’m so glad I did. Mass produced leeks lack, what all mass produced veggies lack, and that’s taste.

my leeks 1

Backyard leeks are incredibly powerful,

Less is more with these beauties…

my leeks 2

Not a gardener? Well then stop by your local farmers market and pick up a few…or your local health food store…or the organic produce aisle of your local supermarket.

The difference is incredible and well worth the expense…see for yourself.

Potato Leek Soup

Print this recipe

potatoes, leeks, onion

1.5 lbs. potatoes

3/4 to 1 lb. leeks – chopped

1/2 onion – chopped

4-5 cups vegetable or chicken stock…whichever you prefer…

juice from 1-2 lemons

olive oil

a couple tablespoons of butter

salt and pepper to taste

That’s it.

Here’s what to do;

First, wash and peel the potatoes, then chop.

Second, clean each leek, chop white parts only.

cleaned leeks

trimmed leeks

Peel and chop onion.

choped onion

Splash enough olive oil to coat bottom of a heavy bottomed cook pot.

Heat over medium heat.

Add chopped onion and a bit of butter…

caramelized onion

Saute until browned.

Add chopped leeks…

chopped leek

Toss in a bit more butter…don’t be afraid…

Saute for a few more minutes.

Add chopped potatoes.

potatoes and onions

Toss and coat with buttery, browned onions/leeks…

Add a bit more butter…

Mix well.

9.adding stock

Pour in stock.


Add a good pinch of coarse salt and freshly ground pepper. Stir.

Finish with freshly squeezed lemon juice…

Cover and simmer for about an hour.

slighly pureed in pot

From here it’s up to you;

Do you prefer a pureed version of potato leek soup? If so, then mix potato and leeks in a blender, with a bit of stock…keep blending in small batches until desired consistency is met…add more salt and pepper to taste…

Or, if that’s not your style, why not enjoy it, as is…?

Final option.

Utilize a hand mixer and puree only some…thus creating a smashed up soup, that’s what I did.

Whichever you choose…

Finish with ringlets of freshly chopped leeks (greenish part) and possibly even a splash of cream…

potato leek soup served

Serve with freshly baked bread.

freshly baked bread


vegetarian honey and vegetable winter soup

Great information. Great recipe! Enjoy…

Romancing the Bee

vegetarian winter veg soup

Reprinted from Salon.com

There’s never been a better time to be a half-assed vegetarian. Five years ago, the American Dialect Society honored the word flexitarian for its utility in describing a growing demographic—the “vegetarian who occasionally eats meat.” Now there’s evidence that going flexi is good for the environment and good for your health. A study released last October found that a plant-based diet, augmented with a small amount of dairy and meat, maximizes land-use efficiency. In January, Michael Pollan distilled the entire field of nutritional science into three rules for a healthy diet: “Eat food. Not too much. Mostly plants.” According to a poll released last week, Americans seem to be listening: Thirteen percent of U.S. adults are “semivegetarian,” meaning they eat meat with fewer than half of all their meals. In comparison, true vegetarians—those who never, ever consume animal flesh—compose just 1 percent.

Yield:  10-12 servings


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fish chowda’

The ponds are starting to freeze over, the wind is beginning to bite and snow is only a matter of time…warm soup and warm bread – good for the bones and soul (especially on a cold December night, in Maine).

Around here people say, ‘fish chowda’, not fish chowder. You’ll find this soup (or a variation thereof) on just about every menu in the state of Maine (ok, not every menu), but a lot, that’s for certain…yet, it’s far less expensive to prepare and enjoy at home. A few basic ingredients, some white fish and a bit of time is all you need. Prepare in the morning (if possible) and let stand all day…like any soup, time only enhances the flavors and textures…

Fish and Potato Chowder

What you’ll need;

chowda ingredients


2 tbsp. butter

1 medium onion, chopped

1 leek, chopped (no leeks? replace medium onion, above, with 1 large)

2 tbsp. flour

3.5 cups whole milk (whole milk only)

1 – 2 bay leaf

small handful chopped fresh parsley

1 pound haddock (or any mild flavored white fish – smoked fish also works brilliantly)

1 – 2 pounds potatoes – cooked and smashed – the more potatoes, the thicker the soup…

1 good pour heavy cream

course salt + freshly ground pepper

Peel (or not – depends if you like skins in your soup) potatoes. Cut. Boil for 20 minutes or until soft enough to be pierced, gently…drain and smash with a bit of butter, dash of milk and a pinch of salt and pepper. Set aside.

smashed potatoes

While the potatoes are boiling away, melt butter (I use a bit more than this recipe calls for – butter is so tasty) in a large heavy bottom pot, over medium heat, add onion and leek and saute until slightly softened and lightly browned. Meanwhile,

Mix the flour in a small bowl with enough of the milk to make a smooth paste, then stir into pot, (stirring constantly – you don’t want the roux to burn) until paste is thoroughly blended with the onions (about 2-3 minutes), then gradually stir in the remaining milk.

adding milk

Add the bay leaf and parsley and season to taste tie salt and pepper. Bring to a boil, then reduce heat and let simmer for about 15 – 20 minutes.

added parsley

Rinse fillets under water, pat dry, then cut into large (the fish will likely break into smaller pieces once in the soup) chunks. Add to the soup and cook for 15 minutes, or until fish is tender and cooked right though.

adding fish

Add the smashed potatoes and stir in cream. Simmer just 5 minutes more. Remove bay leaf, season with salt and pepper to taste.

simmering soup

Ladle into warm bowls, serve with fresh, warm – crusty bread, and salad or greens…add a glass of red wine and candlelight – deliciousness and heartiness for under $10. Serves 4 – 6.

bowl of chowda

Fish and potato soup adapted from The Fish & Seafood Cookbook – From Ocean to Table, 2005.