Monday, February 6, 2017

Fumbling Toward Culinary Talent: Kale Soup

It's become almost a cliche to prattle on about how kale is so good for you. By all accounts, it is incredibly healthy. Some people hate it. Other people hate hearing about kale. And yet other people are prone to make jokes about kale ~ how they'd never eat that @#$% and so on and so forth. 

I like kale, but I'm not about to proselytize about the leafy green. 

So if you're someone who likes kale, here's a soup recipe. 

1/2 of big bag of chopped kale 
2 and a half quarts of free range organic chicken broth (Aldi has it at a reasonable price)
1 lb. of turkey kielbasa, halved and sliced into even slices
half of yellow onion, chopped finely
1 can of garbanzo beans, drained and rinsed
1 can of pinto beans, drained and rinsed
Half a package of button mushrooms, sliced relatively thinly 
1 bay leaf
Smidge of thyme
Smidge of basil
Smidge of red pepper
Smidge of smoked paprika 
Salt and pepper to taste

Chop the onion and sausage and brown them in a cast iron skillet with a little bit of oil. Transfer that to a slow cooker. Add in the broth, beans, seasonings, and kale. Cook on high for at least two hours. Taste and add salt and pepper as needed. Add in mushrooms near the end, so they don't get too small during the cooking. 

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