1 cup each diced carrot, celery, onion, tomato & sweet potato
1/2 cup each red & green bell pepper
6 ears fresh corn off the cob (or approx 2 cup frozen)
3 quarts vegetable stock
1 teaspoon dried thyme
3 bay leaves
1tablespoon sea salt (or to taste)
1 teaspoon black pepper (or to taste)
1 teaspoon hot pepper sauce (or to taste)
1/2 cup corn starch blended with 1/3 cup water
8 oz chopped fresh kale
Place all vegetables except kale in large stock pot. Add the vegetable stock and bring to a boil. Then lower heat to maintain a simmer. Add thyme and bay leaves.
When vegetables are almost tender (about 40 min) increase the heat to medium and thicken with corn starch mixture (add slowly while stirring).
Stir in the kale. Then add salt, pepper and hot sauce and cook until the kale is wilted.
Not only are the colors in this soup beautiful, it is downright delicious! Enjoy!