o 20 minutes. Quickly fluff with a fork, then remove from
igh heat. Add onions, sprinkle with sea salt, and saute until
emove the bacon from pan with a slotted spoon and drain
0 minutes.
Stir in kale, lentils, salt and black pepper
live oil in a large soup pot; add turkey, onion, and
Boil potatoes in vegetable stock and water in a large soup pot, until they are very soft.
While potatoes are cooking, brown beef, pork, and garlic.
Once potatoes are done, add meat and garlic mixture, milk, and cream cheese. Bring to a boil and cook 3-4 minutes or until cream cheese is completely melted.
Turn heat down to low. Let soup simmer 7 minutes. Add cream and cheese. Simmer 5 minutes. Add kale, simmer 5-7 minutes. Season with pepper and salt, and serve hot. Garnish with extra shredded cheese if desired.
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.
cups vegetable broth and kale. Bring to a boil; cover
s transparent.
Wash the kale, leaving small droplets of water
arge soup pot or dutch oven. Add in the veg, starting with
). Line a baking sheet with parchment paper.
Whisk egg
Put ingredients (carrots through black pepper) in the slow cooker. Set slow cooker on low and cook for about 6-8 hours or until lentils are tender.
About 10 minutes before you are ready to serve the soup, add the balsamic vinegar and chopped kale.
In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
Saute leeks and garlic until tender.
Add stock and heat to boiling.
Stir in kale and mushrooms.
Reduce heat and simmer for 5 minutes.
Add tortellini.
Simmer until tender.
Season to taste with salt and pepper.
to 1-inch pieces, toss with about 1 tablespoon olive oil
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.
Heat olive oil in a large pot over medium-high heat. Add onion and garlic, stirring occasionally.
Add ground pork and stir to break up pork. Cook until pork is half done (3-5 mins).
Add broth, beans, tomatoes, nutmeg, salt and pepper. Stir to combine.
Bring to a boil. Reduce heat and simmer for 10 minutes.
Remove from heat, add kale and stir. Let sit a few minutes, then serve!
ke them ahead, because the soup cooks pretty quick. Also,
In a large heavy soup pot or dutch oven over
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.