I needed to use up quickly a bunch of kale that was starting to wilt, and what better way to do so than via a soup. I used my electric pressure to make this soup, but it can easily be made on the stove.
- 2 leeks, diced. Regular onions will work, also, but I prefer leeks
- 1/2 cup dried navy beans, soaked. You can use prepared beans, just cut down on the cooking time for the soup.
- 1 bunch kale, chopped. I used the standard green curly type.
- 4 cups (or so) of vegetable stock
- Frozen corn (I didn’t measure, so just go with what you like).
- Crushed tomatoes. I used about 1.5 cups.
- Dried tarragon and sage, to taste
- Salt (and pepper, if using) to taste
I simply put everything in the pressure cooker, put it on the soup setting, and cooked for 30 minutes. With cooked beans, I would adjust the cooking time to 10 minutes. I use the natural release method to bring the pressure down. You could saute the leeks before placing in the pressure cooker, but I had only a few minutes to prepare this soup, so I didn’t.
If cooking on the stove, then certainly saute the leeks. Cook until the beans are cooked to your liking.