In soup pot, saute onion in oil until soft. Add water, salt and potatoes, bring to a boil, simmer until potatoes are soft. Mash potatoes in the water. Add tomatoes, bullion, bay leaves, sugar and cook on medium temperature for 5 minutes. Add Kale and cook for one hour or until kale is soft. Add more sugar to taste. This soup is good served with grated parmesan. You could drain the liquid and serve as a vegetable. Or you could add a bag of soaked beans (I like 15 been soup mix) and/or chopped fried linguica. NOTES : Oh boy, two kale soup recipes. Compare and enjoy. Recipe by: Irene Levya Posted to Digest eat-lf.v097.n002 by Katherine Rodman
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|Serving Size: 1 Serving (405g)|
|Recipe Makes: 8|
|Calories from Fat: 30 (16%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0.2mg||0 %|
|Sodium 55.2mg||2 %|
|Potassium 993.4mg||26 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 31.6g|
|Protein 5.6g||8 %|
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Calories per serving: 187
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