KALE SOUP
This is a combination of several Kale soup recipes I looked at, then modified to be in keeping with my Nutritarian eating style. The end result is a delicious soup with lots of flavor and healthy vegetables. It makes a big batch so there is plenty to freeze or eat another day. You can reduce prep time by using pre-chopped or frozen kale, frozen onion and mushrooms and jarred garlic.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).
Provided by Anne Sainz
Categories Greens
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Prepare garlic, onion and mushrooms and set aside.
- In a blender or food processor, puree 1 can of broth and 1 can of beans until smooth.
- Combine puree, kale, garlic, onion, mushrooms, remaining broth, beans, tomatoes and seasonings in a large soup pot (at least 6 quarts).
- Bring to a boil on moderately high heat, stirring frequently to prevent sticking or burning on the bottom.
- Reduce heat and simmer 30-45 minutes, stirring occasionally.
Nutrition Facts : Calories 136.4, Fat 0.7, SaturatedFat 0.1, Sodium 24.4, Carbohydrate 26.2, Fiber 5.9, Sugar 2.3, Protein 8.5
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