This hearty soup reminds me of BBQ Potato Chips. I used to love BBQ Chips, haven’t had them in forever, but this soup hit the spot!
You will need:
64 oz. water
About 12 potatoes cubed – I used Sweet, Red, Yukon and Russet
2 Cups of shredded kale
10 green onions – diced (save two for garnishing)
1 – 15 oz. can of great northern beans
1 12 oz. bag of frozen carrots
1 – 15 oz. can of no salt added carrots
4 potatoes that have been pre-cooked (steamed or baked is fine)
4-6 tablespoons of a smokey/mesquite/BBQ type seasoning – like Mrs. Dash Southwest Chipotle (I used a combo of smoked paprika, garlic powder, rosemary, lemon zest, oregano powder, black pepper and chives)
Puree the 4 cooked potatoes, canned carrots and beans in the food processor.
Wash and cube the potatoes, add them to a stock pot with the bag of frozen carrots and the water. Bring to a boil, then simmer for approximately 30 minutes until the potatoes are tender.
Dice the 8 green onions.
When the potatoes are tender in the pot, add the puree, the onions, and your spice blend. Stir and simmer for 15 minutes.
Remove the pot from the heat, add the shredded kale, stir.
Wait 5 minutes.
Serve with onion garnish.
Variations: You can spice this however you’d like. The seasoning blend I made reminds me of BBQ chips. Most smokey/mesquite/chipotle seasoning type blends will give the same essence. Feel free to play with flavors you like. I can see this working well with just about any Mrs. Dash blend.
Investigate herb blends that you may enjoy by visiting spice shops if you have one nearby. So many amazing blends exist without you having to worry about how to get the flavor profile you are seeking. Just add the pre-blended spices you like to your recipes. If you are more confident in the kitchen, try making your own spice blends! Taste as you go, enjoy the process and experiment with flavors!