Best Danish Green Kale Soup Slow Cooker Recipes

DANISH GREEN KALE SOUP, SLOW COOKER

Danish Green Kale Soup, Slow Cooker image

This make-ahead stew is a most pleasing winter dinner. It simmers all day in a slow cooker and requires very little of your attention. Here is the recipe for ham broth: Recipe #508820

Provided by Annacia

Categories Ham

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

10 cups ham stock (or 10 cups chicken broth)
2 cups ham, cooked cubed (or 2 cups coarsely chopped meat from ham hocks)
1 1/2 lbs potatoes, peeled and cubed (4 to 5 medium)
1 1/2 cups sliced carrots (3 medium)
1 cup chopped leek (3 medium)
1 cup sliced celery (2 stalks)
3 garlic cloves, minced
1/2 teaspoon ground black pepper
1/2 teaspoon nutmeg, freshly ground
3/4 cup quick-cooking rolled oats
4 cups coarsely chopped fresh kale
1 tablespoon snipped fresh thyme

Steps:

In a 5- to 6-quart slow cooker combine ham broth, ham, potatoes, carrots, leeks, celery, garlic, pepper, and nutmeg.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Gradually stir in oatmeal.
Stir in kale and thyme.
If on low-heat setting, turn to high-heat setting, cover and cook for 30 minutes more.

Nutrition Facts : Calories 184.3, Fat 3, SaturatedFat 0.9, Cholesterol 18.2, Sodium 579.7, Carbohydrate 28.2, Fiber 4.5, Sugar 2.6, Protein 12.2

GREEN KALE SOUP

Green Kale Soup image

This recipe is published in Scandinavian Feasts by Beatrice Ojakangas. It was a traditional soup served in Sweden as a symbol of hope and life on Maundy Thursday, when the evil spirits were thought to be active. Note: try it with the eggs sunny side up instead of hard boiled for a change - it's YUM!

Provided by PanNan

Categories Spinach

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fresh kale (or spinach, sorrel, chard, or mixed greens)
6 green onions
2 cups water
2 tablespoons flour
2 cups chicken broth
1 teaspoon salt
1/8 teaspoon ground ginger
1 pinch white pepper
1/2 cup cream (can be light)
2 hard-boiled eggs, chopped
2 tablespoons fresh chives, chopped

Steps:

Combine the greens, onions and water in a large soup pot. Bring to boil and cook 10 minutes.
Strain the liquid and set aside. Transfer the vegetables to a food processor or blender. Process until the leaves are chopped, but not pureed, adding flour and some of the strained liquid, as needed, to keep the mixture fluid.
Return the mixture to the pot, along with the rest of the strained liquid. Add chicken broth. Heat to boiling and whisk in salt, ginger and pepper. Stir in the cream.
Garnish with chopped hard boiled egg and chives. Serve hot.

Nutrition Facts : Calories 149.6, Fat 9, SaturatedFat 4.6, Cholesterol 84.3, Sodium 701.3, Carbohydrate 11.8, Fiber 2, Sugar 0.8, Protein 7.2

PORTUGUESE SAUSAGE AND KALE SOUP IN THE SLOW COOKER

Portuguese Sausage and Kale Soup in the Slow Cooker image

This is a very hearty and savory Portuguese sausage and kale soup that have been in my family for generations, it can take a bit of work but the final product is definitely worth it!

Provided by Italianfoodlover:)

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 12h35m

Yield 8

Number Of Ingredients 13

Ingredients

8 cups chicken broth
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced, or more to taste
1 pound fresh kale, torn into bite-size pieces
1 small green bell pepper, cut into 1/2-inch pieces
2 (4 ounce) links linguica sausage, cut into 1/2-inch pieces
3 each russet potatoes, peeled and cubed, or more to taste
1 (15 ounce) can cannellini beans
1 (15 ounce) can diced tomatoes
2 teaspoons garlic powder
1 teaspoon paprika
1 pinch salt and ground black pepper to taste

Steps:

Turn a slow cooker to Low and add chicken broth.
Heat olive oil in a pan over medium-high heat. Saute onion and garlic in the hot oil until light brown, 5 to 7 minutes. Transfer to the slow cooker. Add kale, bell pepper, linguica slices, and potatoes to the slow cooker. Pour in beans and tomatoes. Add garlic powder, paprika, salt, and pepper. Stir and cover.
Let cook on Low heat, stirring every 4 hours or so, until potatoes and kale are soft and sausage is cooked through, about 12 hours.

Nutrition Facts : Calories 315 calories, Carbohydrate 33.1 g, Cholesterol 30.9 mg, Fat 13.9 g, Fiber 5.9 g, Protein 14.4 g, SaturatedFat 4.4 g, Sodium 1754.9 mg, Sugar 4.2 g