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Ingredients: |
Ingredients: 1 box of low sodium chicken broth, water as needed 3 carrots, peeled and sliced 3 stalks celery, sliced 1 large can of diced tomatoes ½ cup dry barley or brown rice (doubles when cooked) 1 (15 oz.) can beans of choice, drained and rinsed salt & pepper as needed 1 (1 lb. pkg.) kale, preferably baby kale 1 clove garlic, finely chopped olive oil
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Directions: |
Directions:1. Spray bottom of pan with cooking spray and coat with olive oil. 2. Sauté chopped garlic and kale (½ pkg. at a time). Set aside. 3. Cover bottom of pan with olive oil and sauté carrots and celery. 4. Add diced tomatoes and broth. Add pepper. 5. Add cooked kale and water as needed. Let simmer 45 minutes. 6. Cook barley or brown rice according to directions. Add to soup. 7. Place beans in a container in fridge. Add 2 tbsp. to soup with each serving. |
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Kale Soup with Chicken and Sweet Potato |
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Ingredients: |
Ingredients: 1 split chicken breast, skin removed olive oil to cover bottom of pot 1 onion, chopped 1 large garlic clove ½ tsp. dried oregano 6 cups low sodium chicken broth 2 celery stalks, chopped ¼ cup parsley salt & pepper to taste 1 large sweet potato, peeled and diced 3 cups kale, roughly chopped or baby kale
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Directions: |
Directions:1. Spray bottom of large nonstick pot with cooking spray and coat with olive oil. 2. Heat and add the onion. Cook until golden. Add the garlic and oregano. Cook 2-3 minutes. 3. Add the broth, chicken, celery and parsley. Cover and cook 20 minutes. Add S&P to taste. 4. Add the sweet potato and kale. Cook 30 minutes until sweet potato is tender and chicken is cooked. 5. Remove the chicken, shred or cut into cubes and discard bones. Return to pot. Ready to serve. |
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Savoy Cabbage Soup |
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Ingredients: |
Ingredients: 1 medium Savoy Cabbage 1 medium garlic clove, chopped 1 (28 oz.) can Pastene Kitchen Ready tomatoes 3 stalks celery, chopped salt & pepper to taste 1 cup uncooked brown rice olive oil
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Directions: |
Directions:1. Prepare the cabbage: remove the outer leaves of the cabbage and discard, cut the cabbage in half, core the stem and discard. Thinly slice the 2 halves. Rinse well with cold water and drain in colander. Set aside. 2. Spray bottom of large pot with cooking spray and coat with olive oil. 3. Add chopped garlic and sauté. Add the tomatoes and bring to simmer. 4. Add ¾ cup cold water and bring back to simmer. Add chopped celery. 5. Add cabbage and continue cooking on simmer until cabbage is tender. 6. Cook rice according to directions on package. 7. Add rice to the pot or reserve it to serve in soup bowl. |
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Personal
Notes: |
Personal
Notes: Kale Soup and Savoy Cabbage Soup are two of Grandma's favorites. Kale and savoy cabbage are full of vitamins and minerals and a great source of fiber. Savoy has a sweet milder flavor.
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