Ingredients:
1 medium onion chopped
1 small leek, cut in half & rinsed, then chopped
1 head of garlic, peeled & minced or put through garlic press
3 cloves of garlic peeled & sliced
1 carrot, diced small
stems ONLY of 4 kale leaves - see bottom of ingredient list
10 golden fingerling potatoes chopped or 2 medium red potatoes chopped
1/2 red or orange pepper chopped
1 tsp fine herbs
1/2 tsp rosemary
shake of Montreal steak spice
1 x 15 oz tin diced tomatoes
1 x 15 oz tin white Kidney beans - Cannellini
1 x 15 oz black eye peas (used this as I only had one tin of Cennellini)
2 low salt stoCk cubes or McCormicks vegan chicken style stockcubes
2 cups water
6-8 asparagus spears cut into 1/4 in slices
4 kale leaves with stalk removed.
Cut thinner end of stalk into small bits and add with carrot
Thinly slice leaves into ribbons this is last item to add
Method:
Put a small amount of water into soup pot & heat on medium.
Add ingredients in order above up to & including Montreal steak spice. Add a little more water if needed to prevent sticking.
Add ingredients up to and including 2 cups of water, bring to boil & simmer about 10 min or until potato is almost cooked.
I often complete the recipe thi far in the morning,turn the pan off at this point & leave for the flavours to mix, but this is not vital. If not leaving to meld then you may need to cook a few minutes more to ensure carrot & potato are cooked
Just before ready to eat: Add asparagus & kale leaf ribbons and simmer about 5 mins or until asparagus is tender & kale is wilted.
Serve on own or with favourite whole grain bread
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