This chunky soup is a satisfying supper in one bowl.

　　

Ingredients

serves 4, yields 7 cups

　　1 cup chopped onions

　　1 tablespoon olive oil

　　2 teaspoons ground cumin

　　1 teaspoon ground fennel

　　1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne

　　2 cups rinsed, stemmed, and chopped kale or collards

　　Salt

　　1 28-ounce can of diced tomatoes

　　1 15-ounce can of beans, drained (black, white, or red beans, field peas, black-eyed peas, etc.)

　　2 cups frozen corn kernels

　　1 cup water or vegetable broth (see page 295)

　　Chopped fresh cilantro (optional)

　　

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.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.