Drunken Potato & Kale Soup


  • 1 teaspoon olive oil
  • 1 yellow onion, diced
  • 3 large carrots, sliced
  • 1 tablespoon minced garlic
  • 10 small red potatoes, small dice
  • 4 packets sodium free bouillon packets or cubes
  • 1/2 teaspoon sea salt
  • 1 (12oz) bottle beer
  • 2 cups chopped kale
  • 4 cups water


  1. In large stock pot, heat olive oil over medium heat. Sauté onions, carrots and garlic until onions become translucent.
  2. Add potatoes, bouillon, and salt. Sauté vegetables until softened, adding beer to pot in batches to keep soup from sticking.
  3. 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.
  4. Serve hot with crusty baguette.