Kale Soup

February 16, 2013 at 1:16 am Leave a comment

Link to Kale & Chickpea Soup from Budget Bytes

We love this vegan soup recipe, and have been trying variations on it for months. I like to make this on week nights, because one recipe makes two dinners for the two of us – which means when I get home from work the next day, all I have to do is heat up the leftovers for a great meal. We often eat this with some bread on the side, but the beans and potatoes give it enough bulk to keep you full and happy.

I’ve made some changes to the original recipe, so I’m writing out my version for convenience’s sake:
– We don’t eat canned foods because of concerns about BPA, so I use Pomi chopped tomatoes, which come in a BPA-free carton. Half the 750-gram carton is perfect for one recipe of this soup. When tomatoes are in season around here, I’ll try using fresh ones instead.
– I also use dried beans instead of canned. I’ve been using pinto beans instead of chickpeas; they’re much easier to cook, and the texture is great in this soup. I prefer to soak them overnight before cooking, but have also had success quick soaking them. (Here’s a useful tutorial on both methods.) I find the pintos take about 30 minutes to cook once they’re soaked.
– If I forget to soak the beans, sometimes I just add more potatoes to make up for it.

    Ingredients:

– 1.5 c dried pinto beans, soaked
– 1 onion
– 2-3 cloves garlic
– 1 large potato (russet or Yukon gold)
– 13 oz. chopped tomatoes (about half a package of Pomi works)
– 1 bunch kale, washed
– 8 cups vegetable broth
– 1 tsp curry powder
– 1 tsp dried oregano
– 2 tsp salt (ish – it will depend on how much sodium is in your vegetable broth)
– 1 bay leaf
– EVOO
– black pepper to taste

    Materials:

– large pot for holding soup (6 qt) with lid
– smaller pot for cooking beans, also with lid
– colander or strainer for beans
– cutting board, knife, garlic press

    Directions:

1. Place the beans in your smaller pot, cover them with water, and bring to a simmer. Simmer, covered, until they’re tender (30-60 min).
2. While beans cook, chop the onion and press the garlic. Place them in your larger pot with EVOO and cook on low to medium heat till onions are translucent (5 min).
3. Rip the kale leaves off the stems and into small pieces. Add them to the onions and cook until wilted, about 5 min.
4. Cut potato into small pieces (1 inch or less).
5. Add the vegetable broth, tomatoes, potatoes, bay leaf, curry powder, and oregano to the soup pot.
6. Bring to a boil, then lower heat and simmer, covered, 20 minutes or until potatoes are fully cooked.
7. Whenever beans are done, drain them and add them to the soup.
8. Add salt and pepper to taste. Remove bay leaf before serving.

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Entry filed under: adaptations, links, potatoes, recipes, tomatoes, vegan, vegetarian.

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About

This is a cooking blog by someone who is not particularly good at cooking. I'm a lazy person who aspires to make simple, awesome, healthy food at home.

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