SWEET CORN AND KALE SOUP

KALE IS MORE THAN A TRENDY INGREDIENT—IT’S PACKED WITH FIBER AND VITAMINS A AND C. ITS EARTHY FLAVOR COMPLEMENTS THE SWEETNESS OF THE CORN IN THIS COLORFUL SOUP.

PREP: 2 HOURS PROCESS: 1 HOUR 15 MINUTES MAKES: 8 QUARTS PHOTO

12 ears of corn, husks and silks removed
¼ cup vegetable oil
2 cups chopped red sweet peppers (2 large)
1 cup chopped sweet onion (1 large)
1 cup sliced leeks (3 medium)
4 to 6 jalapeño chile peppers, seeded and finely chopped (¾ cup) (see tip)
4 quarts reduced-sodium chicken or vegetable broth
4 cups water
4 teaspoons salt
1 teaspoon freshly ground black pepper
2 8-ounce bunches kale, stemmed and chopped (14 cups)

1. Cut kernels from ears of corn and place in a large bowl (should have about 6 cups); set aside.

2. In a 6- to 8-quart heavy pot heat oil over medium-high heat. Add sweet peppers, onion, leeks, and jalapeños. Cook and stir for 3 minutes. Stir in the corn kernels, broth, the water, the salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in kale.

3. Ladle vegetables into hot sterilized quart canning jars, filling each halfway. Add hot broth to each jar, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a pressure canner at 10 pounds pressure for a weighted-gauge canner or 11 pounds pressure for a dial-gauge canner for 75 minutes, adjusting for altitude (start timing when canner reaches 10 or 11 pounds pressure). Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks.

5. To serve, place contents of one jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation).

*TIP: Place any soup that does not fit into the pressure canner in an airtight container in the refrigerator. Cover and chill for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator overnight if frozen. To serve, place soup in a saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until kale is tender.

PER 1 CUP: 85 cal., 3 g fat (0 g sat. fat), 0 mg chol., 670 mg sodium, 13 g carb., 2 g fiber, 5 g pro.