This chunky soup is a satisfying supper in one bowl.
Recipe information
Yield
serves 4, yields 7 cups
Ingredients
Preparation
Step 1
In a pot on medium heat, sauté the onions in the oil until softened, 6 to 8 minutes. Stir in the cumin, fennel, red pepper, and kale. Sprinkle with salt, cover, and cook until the kale is wilted, 3 or 4 minutes. Add the tomatoes, beans, corn, and water and bring to a low boil, stirring often. Reduce the heat, cover, and simmer for about 10 minutes. Add more water for a brothier soup. Add salt to taste and stir in cilantro if you like.
Ingredient Notes
Step 2
To prepare this soup in record time, skip chopping and cooking the onions and get flavor from salsa instead. (We like Herdez and Pace brands.) Instead of a 28-ounce can of diced tomatoes, use a 16-ounce jar of salsa and a 15-ounce can of diced tomatoes. And use frozen collards. Just heat everything but the greens in a soup pot. Add the collards when the soup is hot and simmer until they are tender.
Serving & menu ideas
Step 3
Sometimes we like to top this soup with crumbled tortilla chips and/or grated cheese, such as Cheddar, Monterey Jack, or asadero.
