It was still cold and rainy a week before. Then, just as I was convinced the rain would not stop, the sun came back. In a matter of days, it’s humid and hot like mid-July.
I made this soup when it was still cold. Because it was already May and we didn’t want to turn the heater on again, and I didn’t want to bring out my big winter coat again. And we needed something steaming and hearty for dinner. Now I need to remember what I did and put the recipe down so I would remember to make this soup the next time it’s cold and damp.
a big bunch of kale – chopped
one large yam or sweet potato – cut into chunks
a can of kidney beans
6 to 8 cups of water
1 no salt added Repunzel vegetarian bouillon for every 2 cups of water
1 heaping tablespoon (normal spoon, not the measuring tablespoon) of Berberé Spice Mixture from the Ethiopian-Inspired Red Lentil Soup on blog.fatfreevegan.com.
This last ingredient works wonders. The amount can vary depends on how spicy the cook wants the soup to be.
The kale was put in last, after the sweet potato chunks had sufficiently softened. And then once the kale was cooked to the desired degree, the soup was done. The soup is flavorful enough as is, so no added salt or oil was needed.