Fry sausage; drain fat and set aside 2 tablespoons of fat. Cook beans as usual.
Add sausage.
Place remaining ingredients into a large kettle.
Add the sausage drippings and 10 cups of water.
Cover and simmer about 2 hours, until the kale is tender. Add potatoes and cook until tender; add water as needed.
If you like thick soup, mash either the potatoes or beans.
Add the bean and sausage mixture to the kale soup.
Refrigerate overnight. Serve with thick slices of bread.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
This soup uses kale, but you can use any
rs to be tender.
Soup Base -- When you beef is
Wash and dry kale.
Microwave bacon until crisp,
or 5 minutes. Add the kale, chorizo, bay leaves, parsley and
e floating -- for a sweeter soup, leave them in, but take
add kidney beans, carrots, and kale. Bring the mixture to a
Blanch the kale in boiling water for 4-
Wash and dry your kale. If you prefer, you can
Blanch the kale in boiling water for 2
Note:
I use a 5-gallon soup pot because you can freeze this soup.
It's okay to cut this recipe in half.
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
This recipe can use cremini mushrooms just
In a large pan, cook onion in oil until tender.
Mix in garlic, potatoes, and water; bring to a boil, boil 4 minutes; reduce heat and cook 20 minutes or so or until potatoes are tender.
Mash potatoes into the liquid; mix in the kale and pepper; simmer 15 minutes more or so, till kale is done, then serve.
eans, kale, salt, and pepper. Remove from heat and allow soup to
In a large soup pot, cook onion and garlic
Cover ham with
water;
cook
until
tender.
Add water whenever necessary. Add ground kale, onions, carrots and rice. Cook over low heat 1/2
to
1
hour, until kale is well cooked and blended.
If kale
is
at
all
tough,
do not add carrots until last half hour.
This soup must be salty to be good.
5 minutes.
Meanwhile, rinse kale and remove/discard tough stems