In a large stew pot or Dutch oven, saute onion in two tablespoons vegetable oil.
Add stew beef and brown.
Add water to half the volume of pan.
Add peeled and sliced potatoes.
Cook over medium heat for 30 minutes.
Add linguica and Chirico.
Add cleaned, trimmed, cut kale.
Continue cooking 30 minutes.
Add red kidney beans, undrained.
Cook until kale is done.
Cool; refrigerate.
(Soup will taste better with each reheat.)
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
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
Blanch the kale in boiling water for 4-
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.
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.
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
live oil in a large soup pot over medium heat.
Start soup bones in 4 qt. water, add bay leaves.
Simmer until meat on
bones is done. Remove, cut off
meat and return to pot. Discard bone (or give to Fido).
Add linguica and chourico along with beef broth and can of tomatoes.
Simmer for one hour, then remove bay leaves.
Add carrots, onion, frozen kale, shredded cabbage and simmer for one hour.
Add potatoes and continue cooking until the potatoes are tender. Fresh Kale alone with the liquid its cooked in may be substituted for frozen.
Preheat oven to 350\u00b0.
Chop kale into 1/2 inch pieces.
Place kale in a large bowl.
With hands massage oil, lemon juice and salt into kale.
Place kale on parchment lined baking sheet.
Bake at 350\u00b0 for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time).
Cool and serve.
Heat olive oil in a large pot over medium-high heat. Cook pancetta, kale and onion for 8 mins. Add garlic and cook for 2 mins.
Add stock and cannellini beans, bring to a simmer and cook for 5 mins. Season with salt and pepper.
Ladle into serving bowls, drizzle with extra virgin olive oil and sprinkle with Parmesan.