In a large heavy soup pot or dutch oven over
FOR PEAS: Bring the water to
aking pan. Bake at 350 for about an hour. Cool, then
For Soup:.
Saute onion and chile
igh heat. Add onions, sprinkle with sea salt, and saute until
o 20 minutes. Quickly fluff with a fork, then remove from
carrot, and garlic. Cook, covered, for 5-7 minutes or until
For Stock.
Chop
emove the bacon from pan with a slotted spoon and drain
Saute for a few more minutes, then add paprika. Cover with water
f vegetable bouillon and cook for 15 mins.
3. Puree
add the garlic and cook for 1 minute, add the carrots
Bring beef stock to a boil in a stockpot; add orzo and cook for 5 minutes. Mix in fire-roasted tomatoes, tomato soup, kidney beans, cannellini beans, chicken bouillon, and red pepper flakes into orzo; return to a boil. Reduce heat and simmer, stirring occasionally, for 1 1/2 hours. Mix kale into soup and simmer for 30 minutes more.
live oil in a large soup pot; add turkey, onion, and
arge soup pot or dutch oven. Add in the veg, starting with
ake them ahead, because the soup cooks pretty quick. Also, once
uice in a large pot with 4 1/4 cups of
If needed, remove sausage from casings. Lightly brown sausage; drain and set aside. While sausage is cooking, peel and cube potatoes. Put sausage, potatoes and onions in water. Let cook for about 20 minutes or until potatoes start to get tender. Add salt and pepper and simmer for 20 minutes. Wash kale, discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add butter and half and half. Simmer gently for 5 minutes.
For the crispy kale chips: Preheat the oven to
s transparent.
Wash the kale, leaving small droplets of water