We eat a lot of soups in the winter, and lately, soup has really been hitting the spot.
This recipe is one of ONO's favorites, along with some warm, crusty bread.
Kidney-Kale Soup
1-2 cloves of garlic, pressed
1 onion, chopped
2 carrots, diced
1 red pepper, diced
1-1/2 cups frozen corn
1 can kidney beans, drained
2 cans (15 oz) of vegetable broth
1 can of diced tomatoes in sauce
1-2 cans of water from broth can
1 bunch of kale, stems removed and chopped
2 bay leaves
1 tsp seasoned salt
Pepper to taste
Sauté onions, carrot & red pepper in olive oil till almost soft, than add the
garlic and sauté till the other veggies are soft. Add beans, corn, broth,
tomatoes, 1 can of water and bay leaves and simmer for 30 minutes, adding
additional water as needed. Add kale and cook till kale is wilted. Remove bay
leaves before serving. This is really good with cornbread.
Serves: 4-5
Yes, chock full of nutrition, but sure as you're born, the kids probably won't eat it. Too many green things.
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