Kale and Vegetable Soup
1 cup dry kidney beans (or 1 can kidney beans)
1/2 Cup canola/olive oil
3 large onions
4 cloves garlic
2 bay leaves
10 cups stock
1 cup chopped tomatoes
1 pound kale, chopped
3 medium potatoes, chopped
Soak beans overnight. Pressure cook beans
separately. Saute onions, garlic, bay leaves 10 minutes. Add
stock, tomatoes,, and potatoes and cook 30 minutes. Add kale
and beans and cook another 7 minutes. Puree part. Serve hot.
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