Recipe by GinaG
"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)."
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tomatoes, peeled and chopped
dried minced onion
salt and ground black pepper to taste
green cabbage, shredded
herbes de Provence
red pepper flakes
1 (15 ounce) can
kidney beans, rinsed and drained
I really liked this soup a lot and will definitely make it again. I originally tried it because I felt the need for some greens and all that kale and cabbage fit the bill! Like the previous reviewer, I was surprised to find it a tad bland considering all the garlic and spice, but I added some tumeric for colour and then a little onion powder and just under a tablespoon of apple cider vinegar and it really gave it that little kick I felt it needed. I wanted to try some ginger in it, but didn't have any on hand. And finally, I grated a generous amount of old white cheddar on top, and it tasted just great. Even my husband and my toddler loved it! Thanks much for the recipe!
I really like this soup. We have made it twice now, and enjoyed it both times. It is a little bland, although the flavor seems to get stronger as time goes by. I might play a little with different spices in the future, but overall, it is yummy and very filling. My whole family likes it!
I like that it is meat free, and so simple. The only snag in the original recipe is the 1/2 cup of beef base. What I have is a powder, and even 3 TBSP was too much. Still, it's one for the recipe box.
* Percent Daily Values are based on a 2,000 calorie diet.
Kale and Cabbage Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 71
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