SIMPLE AND DELICIOUS KALE SOUP
This kale soup recipe is quick, easy, and delicious.
Provided by Heidirs
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
- Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 43.9 g, Cholesterol 20.3 mg, Fat 7.5 g, Fiber 9.4 g, Protein 14.7 g, SaturatedFat 3.9 g, Sodium 1054.3 mg, Sugar 4.1 g
ITALIAN SAUSAGE KALE SOUP RECIPE
This hearty Italian sausage kale soup recipe is ready in just 30 minutes! Keto kale soup is loaded with flavor, greens and a creamy broth.
Provided by Maya Krampf
Categories Soup
Time 30m
Number Of Ingredients 8
Steps:
- Heat oil in a large dutch oven over medium-high heat. Add the ground sausage. Cook, breaking apart with a spatula, for 8-10 minutes, until browned. Use a slotted spoon to remove the sausage to a plate, leaving the oil in the pan.
- Add the onions and carrots to the pan. Saute for 8-10 minutes, until onions are starting to brown.
- Make a well in the center of the pan. Add the minced garlic and saute for about 1-2 minutes, until fragrant, then stir in with the onions.
- Immediately add the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pan (this is called deglazing). Bring to a boil. Simmer for 5 minutes.
- Add the chopped kale and return the sausage to the pan. Simmer for 5 more minutes.
- Turn off the heat. Immediately ladle out 2 cups (473 ml) of hot broth into a blender. Add the cream cheese, and blend until melted.
- Return the broth and cream cheese mixture to the dutch oven and stir until smooth.
Nutrition Facts : Calories 564 kcal, Carbohydrate 10 g, Protein 33.8 g, Fat 43.6 g, SaturatedFat 10 g, Cholesterol 81.6 mg, Sodium 867.8 mg, Fiber 2.4 g, Sugar 3.8 g, ServingSize 1 serving
KALE SOUP
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 main-course servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large stockpot over medium heat. Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes.
- Raise the heat to high, stir in all the remaining ingredients, and bring the soup to a boil. Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.
- Discard the bay leaves. Remove about 2 cups of the soup and puree in a blender or food processor. Return it to the soup and stir to blend. This soup?s flavor will intensify with time, so don?t hesitate to make it a few days in advance.
KALE AND CHORIZO SOUP
Steps:
- In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread.
MOM'S KALE SOUP
My Dad grew up in New Bedford and Fairhaven MA so he was very much into Portugues food. My mom was a typical "nothing spicy" New England cook. However, she attempted to make this soup for my dad. She definately succeeded. Make sure you have some crusty bread or portugues rolls to sop up the juices. You will not find a better Kale soup anywhere. Enjoy!
Provided by Bratalli
Categories < 4 Hours
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook for 1 hour to a boil: Linguica (cut into 1 to 2 inch pieces), shank bone, small beef roast, onion, 10 Cups water (or half water, half beef broth).
- Then Add: Kale, beans, potatoes.
- *Simmer - the longer, the better!
- *I usually simmer mine for at least 3 hours. The onion will fall apart and the beef roast will too. Don't forget to remove the shank bone. salt and pepper to taste in your bowl.
Nutrition Facts : Calories 875.8, Fat 24.5, SaturatedFat 9.4, Cholesterol 78.2, Sodium 729.5, Carbohydrate 118, Fiber 26.2, Sugar 8.4, Protein 48.2
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