Kale and Cabbage Soup

Name: Kale and Cabbage Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 118 milliliters beef base; 1 Tbsp butter; 425 grams kidney beans, rinsed and drained; 4 stalks celery, chopped; 1 Tbsp dried minced onion; 3 cloves garlic, minced; 1 heads green cabbage, shredded; 8 servings salt and ground black pepper to taste; 1 teaspoon herbes de Provence; 1 bunch kale, chopped; 2 Tbsps olive oil; 1 onion, chopped; 4 tomatoes, peeled and chopped; 2 liters hot water

Kale and Cabbage Soup might be just the soup you are searching for. Watching your figure? This gluten free recipe has 133 calories, 5g of protein, and 6g of fat per serving. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Head to the store and pick up onion, olive oil, onion, and a few other things to make it today.

Instructions

Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat. Bring mixture to a simmer, place a cover on the saucepan, and cook at a simmer for 15 minutes.

Ingredients you will need

Dried Minced Onion

Black Pepper

Tomato

Butter

Salt

Equipment you will use

Sauce Pan

Heat olive oil in a stock pot over medium heat. Cook and stir celery, onion, garlic, and bay leaves in hot oil until onion is translucent, about 5 minutes.

Ingredients you will need

Bay Leaves

Olive Oil

Celery

Garlic

Onion

Stock

Cooking Oil

Equipment you will use

Pot

Add tomato mixture; cook and stir another 5 minutes.

Ingredients you will need

Tomato

Remove and discard bay leaves.

Ingredients you will need

Bay Leaves

Pour water into the stock pot. Stir green cabbage, beef base, herbes de Provence, and red pepper flakes into the water. Loosely cover the stock pot and cook the mixture for 25 minutes.

Ingredients you will need

Herbes De Provence