This hearty soup uses kale, a wonderful winter vegetable with a tremendous vitamin content. Guaranteed to keep your family warm and fueled.
Ingredients
2 Tbs olive oil 1.heat oil:cook onions and garlic till translucent
2 yellow onions
4 garlic cloves
1 pound mild Italian sausage (optional) 2. Brown over medium heat in a skillet and break into small pieces. Drain on paper towels
1 bunch kale 3. Cut into bite size pieces discarding stems. Rinse and drain
4. Add water, broth and tomatoes to cooked onion mixture. Simmer in a stockpot.
1 qt water
1 qt chicken broth (or use vegetarian)
14.5 oz chopped tomatoes – or 1 can
5. Add the next ingredients. Cook about 45 minutes.
(If using canned peas add 30 minutes later.)
2 cups black eyed peas
1 cup lentils
1 pound waxy potatoes (3/4″ cubes)
1 tsp dry thyme or 1 Tbs fresh
2 bay leaves
6. Season to taste with salt and pepper and add sherry as you go along
1 tsp kosher salt or to taste
black pepper to taste
2 tsp sherry (vinegar) or to taste
Makes 6-8 servings. 350 calories per serving, 20 g protein, 45 g carbohydrates, 12 g fat (3 g saturated), 13 g fiber
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