Wash and dry kale.
Microwave bacon until crisp,
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
e floating -- for a sweeter soup, leave them in, but take
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.
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until onion is softened, 5 to 10 minutes. Stir potatoes into onion mixture and cook until potatoes are lightly browned, 2 to 3 minutes.
Stir kale into potato mixture and drizzle in sesame oil. Cook and stir until kale is wilted, about 2 minutes. Stir black beans and sun-dried tomatoes into kale-potato mixture; pour in chicken broth. Simmer soup until potatoes are tender, about 30 minutes.
nto the broth using a potato masher or fork.
Heat
hili flakes.
Allow the soup to come to a boil
Cook onion in cooking spray on medium high for several minutes until translucent.
Add garlic to pot, cook for 30 seconds.
Add potatoes to pot, add enough water to cover potatoes.
Add spices and vegetable broth powder.
Simmer for 10-15 minutes until potatoes are fork tender and able to be mashed easily.
Add kale to pot and simmer for 2 minutes, or until kale is wilted.
If you like, mash some of the potato chunks to thicken the soup.
Enjoy!
Heat the oil in a large pot, and saute the onions until soft but not browned. Add the potatoes, chicken stock and salt. Bring to a boil. Turn the heat down to a simmer and cook until the potatoes are very tender, about 1 hour.
Puree the soup in a food processor, and return to the pot. Bring to a simmer.
Thinly shred the kale (you want it to be very thin). Add to the soup and simmer for 20 minutes.
Just before serving add the oysters to the simmering soup and stir for a few minutes. Season with black pepper.
rs to be tender.
Soup Base -- When you beef is
et it burn). Add the kale, sprinkle with a little salt
Chop up kale or greens, discarding the stalks.<
Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.
potato masher.
Return beans to saucepan.
Add kale; simmer
In a large, heavy soup pot, heat the oil over medium-high heat. Stir in the anchovies until melted, then add the pancetta and cook until crisp. Add the potato, carrots, onion, and garlic. Add the rosemary, bay leaf, paprika, red pepper, allspice, salt and pepper; cook until vegetables are softened, about 8 minutes.
Stir in the lentils, chicken broth and tomatoes and bring to a boil. Lower the heat, stir in the kale, and simmer until the lentils are tender, about 30 minutes. Discard the bay leaf and rosemary sprigs.
Place all ingredients in a large soup saucepan on med-high with the lid on.
Cook until kale & sausage starts to cook down and soup starts to boil.
Turn heat to Low and simmer for 20 minutes.
Serve Hot.
or 5 minutes. Add the kale, chorizo, bay leaves, parsley and