Submitted by Debbie Adams
Sangre de Cristo Electric Association member
1 medium onion, chopped
4 cloves garlic, chopped
5 cups chicken or bone broth
1 medium carrot, diced into 1/4-inch cubes (about 1 cup)
1 cup celery, diced
2 red potatoes, diced into 1/2-inch cubes
3 cups kale, rinsed, stems removed and chopped very fine
2 teaspoons dried thyme
2 teaspoons dried sage
salt and pepper, to taste
Let chopped onion and garlic sit for 5 minutes to bring out their health benefits. Heat 1 tablespoon broth in a medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring frequently. Add garlic and continue to sauté for another minute. Add remaining broth, carrots and celery and bring to a boil on high heat. Once it comes to a boil, reduce heat to a simmer and continue to cook for 5 minutes. Add potatoes and cook until tender, about 15 minutes. Add kale and remaining ingredients and cook for 5 minutes.
A tip from Debbie: “If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.”