Kale soup

Kale soup

Ingredients/Components

• salt - 1 Tbsp
• pepper - 1/2 tsp
• cubed potatoes - 2 c
• large onion, sliced - 1 item
• chuck steak - 1 (2
• shredded cabbage optional - 1 c
• canned kidney beans - 1 c
• chorizo or linguica - 1 lb
• box frozen kale - 1 item
• thin-sliced carrots - 1/4 c

How to make kale soup:

Bake steak until dry at 375° until well well done. (Bake steak in open roasting pan so that you can make your soup stock in the same pan.)

Remove steak and add a little water. As it sizzles, stir with a spoon to begin stock. Add 1 1/2 quarts water. Simmer until stock has rich smell and color.

Add shredded beef, onions, sausage (cut into small chunks), kale, salt and pepper. Bring to boil. Lower heat and simmer 2 to 3 hours. Add potatoes and a little more water, if needed. Cook until potatoes are tender. Season to taste. Sit overnight.

Recipe categories: Low cholesterol, Low calorie, Soups & stews.