Kale Soup
Kale Soup recipe
Yield
6 servingsPrep
10 minCook
2 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
kale
chopped, frozen |
|
| 1 | package |
smoked sausage
|
* |
| 1 | can |
red kidney beans
white or red |
*
|
| 1 | medium |
onions
chopped |
|
| 6 | medium |
potatoes
cut up small |
|
| 1 | tablespoon |
balsamic vinegar
or other vinegar |
|
|
salt and black pepper
|
*
|
||
| 1 | can |
beef stock
|
*
|
|
vermouth
shot, optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
kale
chopped, frozen |
|
| 1 | package |
smoked sausage
|
* |
| 1 | can |
red kidney beans
white or red |
*
|
| 1 | medium |
onions
chopped |
|
| 6 | medium |
potatoes
cut up small |
|
| 15 | ml |
balsamic vinegar
or other vinegar |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | can |
beef stock
|
*
|
| 1 | x |
vermouth
shot, optional |
* |
Directions
Cut linguiqa into slices.
Put kale, sausage, beans, and onion in pot with broth and water to cover.
Add vinegar. Cook for a couple of hours covered.
Add potatoes during the last ½ hour of cooking.
Cook until tender.
Serve.
