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Spicy Kale & Potato Soup




Source of Recipe


WholeHealthMD.com, LLC. Used with permission.


Recipe Introduction


A typical Portuguese kale soup would include a spicy sausage called lingui�a. In this hearty vegetarian version, chipotle peppers packed in adobo sauce mimic the heat and smoke of the sausage. Jalapeno peppers add some more kick.
Nutrition Info
Per Serving: 257 calories, 4.2g total fat, 0.6g saturated fat, 1.8g monounsaturated fat, 1.1g polyunsaturated fat, 7.5g dietary fiber, 11g protein, 51g carbohydrate, 0mg cholesterol, 594mg sodium
Good source of: beta-carotene, thiamin, vitamin B6, vitamin C, vitamin K, calcium, magnesium, potassium, lutein & zeaxanthin, quercetin, indoles, capsaicin


Recipe Link: http://www.wholefoodsmarket.com/recipes/wh_kalepotato.html

List of Ingredients




* 1 TB organic extra virgin olive oil
* 1 medium red onion, chopped
* 3 TB slivered garlic (about 9 cloves)
* 3 jalapeno peppers, minced
* 2 chipotle peppers in adobo, seeded and minced
* 1 1/2 pounds all-purpose potatoes, peeled, quartered lengthwise, and thinly sliced crosswise
* 1 1/4 tsps salt
* 2 bunches kale (24 oz), tough ends trimmed, finely shredded (about 20 cups loosely packed)
* 1 can (8 oz) no-salt-added tomato sauce
* 2 TB organic balsamic vinegar

Recipe



Prep Time: 55 minutes

1. In nonstick Dutch oven or stockpot, heat oil over low heat. Add onion, garlic, jalapenos, and chipotle and cook 7 minutes, stirring frequently, until onion is tender.
2. Stir in 8 cups of water and bring to a boil. Add potatoes and salt, return to a boil, and cook 5 minutes. Add kale and return to a boil. Reduce to a simmer, partially cover, and cook 10 minutes or until kale is tender and potatoes are cooked through.
3. Stir in tomato sauce and cook 5 minutes. Stir in vinegar and serve.