Kale Soup

"This is a combination of several Kale soup recipes I looked at, then modified to be in keeping with my Nutritarian eating style. The end result is a delicious soup with lots of flavor and healthy vegetables. It makes a big batch so there is plenty to freeze or eat another day. You can reduce prep time by using pre-chopped or frozen kale, frozen onion and mushrooms and jarred garlic.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional)."
 
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photo by Anne Sainz photo by Anne Sainz
photo by Anne Sainz
Ready In:
1hr 45mins
Ingredients:
13
Serves:
10
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ingredients

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directions

  • Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
  • Prepare garlic, onion and mushrooms and set aside.
  • In a blender or food processor, puree 1 can of broth and 1 can of beans until smooth.
  • Combine puree, kale, garlic, onion, mushrooms, remaining broth, beans, tomatoes and seasonings in a large soup pot (at least 6 quarts).
  • Bring to a boil on moderately high heat, stirring frequently to prevent sticking or burning on the bottom.
  • Reduce heat and simmer 30-45 minutes, stirring occasionally.

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RECIPE SUBMITTED BY

In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat. Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.
 
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