It’s cold here in the Bay Area! 

I have a client who has a relative in North Dakota where it can get down to -49.  How do you even live like that?  When it gets below 50, then it is COLD.

In February we’re focused on getting more vegetables and soup is a great way to get in more veggies and warm up!

Click this link for MORE great recipes! I used regular potatoes instead of sweet potatoes and cannellini beans instead of Kidney Beans

7 Wintertime Soups to Keep You warm

Happy cooking,
Geneva

Kale, Potato, and Bean Soup From Cooking Classy
INGREDIENTS
1 Tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
1 large sweet potato (about 1 lb) peeled and diced into small cubes (3 cups)
13 oz. fully cooked turkey sausage, cut into 1/2-inch thick slices
4 cloves garlic, minced (4 tsp)
6 cup low-sodium chicken broth
1 tsp paprika
1 tsp ground cumin
3/4 tsp ground coriander
1/4 tsp chipotle chili powder (more or less to taste)
Salt and freshly ground black pepper
4 cups chopped fresh kale
1 (14.5 oz) can dark red kidney beans, drained and rinsed
PREPARATION INSTRUCTIONS
Heat olive oil in a large pot over medium-high heat. 
Add onion and saute 5 minutes then add sweet potato and sausage and cook, tossing occasionally, 3 minutes. 
Add garlic and cook, tossing occasionally, 2 – 3 minutes longer.
Pour in broth, then add in paprika, cumin, coriander, chipotle chili powder and season with salt and pepper to taste. 
Bring to a light boil, then reduce heat to medium low.
Cover and simmer, until sweet potatoes are nearly tender, stirring occasionally, about 5 – 10 minutes. 
Add kale and kidney beans and cook 5 minutes longer.
Serve warm.