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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Red, White, and Green Soup Recipe

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This recipe for Red, White, and Green Soup, by , is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carrie Bradford

Category:
Category:

Ingredients:  
Ingredients:  
1 medium-large onion
2 large carrots, sliced
2 sticks celery, sliced
23 cloves garlic - minced
1 teaspoon dried or 2 teaspoons fresh thyme
1 teaspoon dried or 2 teaspoons fresh oregano
12 bunches kale, washed, stripped from stem, and chopped
45 large tomatoes, chopped
4 cups stock, water, or tomato juice
2 cups cooked or canned white beans
Salt and pepper to taste

Directions:
Directions:
1. Heat the olive oil over medium heat in a soup pot or dutch oven.
2. Add the onion, carrot and celery.
3. Cook until the onions are translucent, then add minced garlic
4. Add liquid, kale, and let it begin to simmer.
5. Add salt and pepper to taste.

 

 

 

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