Ingredients
Ingredients
1 teaspoon Olive Oil
1 Yellow Onion, diced
3 large Carrots, sliced
1 tablespoon Garlic, minced
10 small Yukon Potatoes, diced
4 packets sodium free Bouillon (or cubes)
1/2 teaspoon Sea Salt
1 (12oz) bottle Beer
2 cups Kale, chopped
4 cups Water
Preparation
Directions
In large stock pot, heat olive oil over medium heat. Saute onions, carrots and garlic until onions become translucent. Add potatoes, bouillon, and salt. Sauté vegetables until softened, adding beer to pot in batches to keep soup from sticking.
Stir in kale and sauté for 3 minutes until it begins to softened. Add water to stock pot and bring soup to a boil over high heat. Serve hot with crusty baguette if desired.
