Kale soup

Yield: 8 Servings

Measure Ingredient
4 mediums Potatoes; chopped
1 large Onion; chopped
2 tablespoons Oil
8 cups Water
1 tablespoon Salt
3 \N Cubes beef bouillon
2 \N Cloves garlic; crushed
2 \N Bay leaves
28 ounces Tomatoes; canned, chopped
1 tablespoon Sugar
1 pounds Kale; peeled and deveined

In soup pot, saute onion in oil until soft. Add water, salt and potatoes, bring to a boil, simmer until potatoes are soft. Mash potatoes in the water. Add tomatoes, bullion, bay leaves, sugar and cook on medium temperature for 5 minutes. Add Kale and cook for one hour or until kale is soft. Add more sugar to taste.

This soup is good served with grated parmesan. You could drain the liquid and serve as a vegetable. Or you could add a bag of soaked beans (I like 15 been soup mix) and/or chopped fried linguica.

NOTES : Oh boy, two kale soup recipes. Compare and enjoy.

Recipe by: Irene Levya

Posted to Digest eat-lf.v097.n002 by Katherine Rodman <levya@...> on Jan 02, 1998

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