Friday, December 3, 2010
I found this in our local newspaper. I love soup this time of the year. This is a fast recipe. It only took me about 15 minutes cooking time using cabbage. The original recipe calls for Kale, but my stores were out.
4 ounces of fresh kale or cabbage
1 large onion, chopped
2 tsp. olive oil (or you can just use a bit of water)
3 14.5 cans of vegetable broth or chicken broth (I have trouble finding gluten free vegetable broth)
2 15 ounce cans kidney beans, rinsed and drained. I prefer 1 of kidney beans and one of pinto.
1 pound of sweet potato, peeled and cubed
12 garlic cloves (I only used 4-5 so do it to your preferred taste)
1/2 tsp salt if desired
1/4 tsp pepper
1/2 tsp Liquid Hickory smoke (optional)
Cut and throw away the thick vein from each Kale leaf. Coarsely chop the kale or the cabbage and set it aside.
Saute the onion in oil or water until the onion is tender. Stir in the broth, beans, sweet potato, and kale or cabbage. Bring to a boil and then reduce and simmer about ten minutes. Stir in garlic and salt and pepper.
Simmer another 5-15 minutes until potatoes are tender--it depends on how you have cut them. Makes about 8 servings.