Sunday, April 27, 2008

Portuguese Kale Soup

OK I admit I had a recipe and lost it. Don't laugh! I made up my own recipe and it turned out AWESOME! So I'm going to share it with you.

* Exported from MasterCook *

Portuguese Kale Soup

Recipe By :Vicky Shaw
Serving Size : 8 Preparation Time :0:00
Categories : main dish quick and easy

Amount Measure Ingredient -- Preparation Method
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8 ounces Portuguese Sausage -- or Spanish Chorizo *
1 medium onion -- chopped
2 medium carrots -- chopped
2 tablespoons Extra virgin olive oil
1 can diced tomatoes -- 15 ounce can
4 cups vegetable broth -- or chicken broth
1 can white beans -- 15 ounce can
2 bunches kale -- ribbed and rough chopped **

heat the oil in a heavy pot. Slice the sausage in to coins about 1/4 inch thick, and put in the pot to brown.

While the sausage browns chop the onion, and carrots; add to the pot. When the onions have softened add the tomatoes and the broth.

When the soup comes to a simmer add the kale and the white beans. Simmer till the kale cooks down and softens.

taste now and add salt and pepper if needed. Remember the sausage will add a lot of salt to the soup so save adding the salt till the end.

"Vicky Shaw"
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Per Serving (excluding unknown items): 221 Calories; 6g Fat (22.7% calories from fat); 10g Protein; 34g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 833mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

Serving Ideas : Serve with some crusty bread or garlic toast.

NOTES : * Spanish Chorizo is already cooked. Mexican Chorizo is raw. Falls brand is cooked and works great. If not my personal preference is Portuguese sausage.
**Bring home the kale and fill the sink with cold water and give the kale a bath. This will give the dirt and sand a chance to clean out of the curly folds of the kale leaf.
This is always best next day as leftovers.

Nutr. Assoc. : 0 0 0 0 0 0 0 0
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