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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Soup, Vegetarian 6 Servings

INGREDIENTS

1 lb Fresh kale, collard greens
OR Swiss chard
1/4 c Chopped fresh thyme
1 Onion, diced
2 Stalks celery, sliced
2 Carrots, cut in 1/4" thick
half-moon slices
4 oz Shiitake mushrooms, fresh
remove stems and slice
1/4"
thick
30 oz Navy or great northern
beans with liquid or two
cans
4 c Water, or stock
3/4 t Sea salt, *see note
1 T Lemon juice
Freshly ground black pepper
to taste
minutes.

INSTRUCTIONS

To prepare greens, strip leaves from each stem. Submerge leaves in  a
sink full of cold water, swirl gently, then allow to rest briefly  on
the surface before lifting out of water to drain. Repeat with  fresh
water until no dirt remains in bottom of sink. Stack leaves in  piles
and chop into bite-sized pieces.  2. In a 2 or 3 quart saucepan or deep
skillet, combine greens with  thyme, onion, celery, carrots, mushrooms,
beans and stock. Bring to a  boil, cover, and reduce heat to
medium-low. Simmer until greens are  tender, about 10 to 20 minutes
depending on greens. Season to taste  with salt or miso and pepper.
Dissolve miso first in a small bowl of  the hot soup liquid before
adding to the soup. Stir in lemon juice.  Simmer 5 to  Variation1:
Puree half the beans before adding to soup for a creamier  consistency.
>DELICIOUS! MAGAZINE (vegetarian and whole foods) web site
http://www.newhope.com/public/delicious >kitPATh  Notes: TIME: PREP 20
minutes COOK 10 to 20 minutes. *Note: Substitute  3 tablespoons mellow
white miso (for the 3/4 teaspoon salt). Beans,  greens, mushrooms.
mc>PER SERVING: 299CAL, 1.5G fat (4% cff). 4.3g  fiber. 16.2g protein,
60.2g carbs. kitpath  Recipe by: Healthy, Happy New Year By Jeff Lehr
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb
03, 1998

A Message from our Provider:

“Times change, God doesn’t.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 535
Calories From Fat: 216
Total Fat: 24.1g
Cholesterol: 106.2mg
Sodium: 1240mg
Potassium: 1455.6mg
Carbohydrates: 43.3g
Fiber: 11.2g
Sugar: 3.4g
Protein: 39.3g


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