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Claudia's Kale soup Recipe

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This recipe for Claudia's Kale soup, by , is from The Motta Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathie Nunes

Category:
Category:

Ingredients:  
Ingredients:  
l bag split peas
2 beef shanks
l lb chourice
2 -3 bunches of fresh kale chopped
8 potatoes diced
2 or 3 strips of uncooked bacon
2 tbsp crushed garlic

Directions:
Directions:
soak the peas overnight covered with cold water
next day drain and rinse peas, put in soup pot and fill pot about 1/2 full of cold water add salt and red crushed pepper to taste bring to a rolling boil then continue to boil slowly stirring often so peas don't stick to bottom of pan until the peas are mush. (when I stir I kinda press the peas to the side of the pan so they mush up). Add the beef shanks, bacon, garlic,and chourice continue to cook until beef is cooked. Add the potatoes and the fresh Kale and continue cooking until kale is tender and potatoes are cooked.

Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
You can also add chopped cabbage, carrots, kidney beans, and even pastas noodles depending on what you like in the soup. For a less thick soup use less peas.

 

 

 

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