Kale and Cabbage Soup

I made this recipe as a spin-off of Portuguese kale soup. I liked it so much! I like to serve this with freshly squeezed lemon juice or grated Parmesan cheese (but not both).

Step: 1

Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat. Bring mixture to a simmer, place a cover on the saucepan, and cook at a simmer for 15 minutes.

Step: 2

Heat olive oil in a stock pot over medium heat. Cook and stir celery, onion, garlic, and bay leaves in hot oil until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.

Step: 3

Remove and discard bay leaves. Pour water into the stock pot. Stir green cabbage, beef base, herbes de Provence, and red pepper flakes into the water. Loosely cover the stock pot and cook the mixture for 25 minutes.

Step: 4

Stir kidney beans and kale into the soup. Again loosely cover the pot and continue cooking another 15 minutes.

Per Serving: 199 calories; protein 10.6g; carbohydrates 25g; fat 7.9g; cholesterol 3.8mg; sodium 3229.2mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.