| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetarian | Soups & ste, Vegetarian | 8 | Servings |
INGREDIENTS
| 4 | md | Potatoes; chopped |
| 1 | lg | Onion; chopped |
| 2 | tb | Oil |
| 8 | c | Water |
| 1 | tb | Salt |
| 3 | Cubes beef bouillon | |
| 2 | Cloves garlic; crushed | |
| 2 | Bay leaves | |
| 28 | oz | Tomatoes; canned, chopped |
| 1 | tb | Sugar |
| 1 | lb | Kale; peeled and deveined |
INSTRUCTIONS
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@mindspring.com> on Jan 02, 1998
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