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This just might be one of my new all-time-favorites! A perfect mix of spicy flavors and textures--and it's chock full of nutrition!
It's a meal in a bowl--a thick soup, that's really more like a stew.
Serves: 6 generously, 8 regular sizes
Preparation Time: 30 minutes
Total time: 1 hour
- 6 cups of packed kale (curly or lacinato--I used lacinato) Stem the kale, remove the ribs, & chop
- 1 large onion, finely chopped
- 2 large celery rib, thinly sliced
- 3 cloves garlic, finely chopped
- 1 medium green bell pepper, seeded & chopped
- 1 medium red bell pepper, seeded & chopped
- 2 links of Field Roast Mexican Chipotle thinly sliced (or substitute 6-12 oz. or gluten-free TJ's Soy Chorizo sausage NOTE: LOVED the soup with Trader Joe's Soy Chorizo MORE than with Field Roast
- 1 Tablespoon dried thyme
- 1/4 teaspoon allspice
- 1 (15 ounce) can of Muir Glen Fire-Roasted crushed, chopped or diced tomatoes, juice included
- 4 cups of low-sodium vegetable broth (NOTE: this makes a VERY THICK SOUP--more like a STOOP. Use 6-8 cups of broth if you like a soupier soup)
- 1-15 oz. can of white beans (cannellini or navy), drained & rinsed
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 teaspoon agave nectar or maple syrup (optional)
- 4 cups of prepared brown rice (I've used both Trader Joe's/Rice Expressions frozen cooked brown rice (microwavable) & Trader Joe's Microwavable Rice Medley (brown rice, red rice & Black Barley). 2 pouches=4 cups) LOVED the Rice Medley.
1. Preheat the soup pot on medium-high heat. Add the chopped onions and celery and cook for 4 minutes, stirring occasionally, adding a small amount of extra broth or water if the vegetables begin to get too dry or start sticking to the pan. Cover pot & cook for another 3-5 minutes until the vegetables are tender and translucent. Halfway through, stir the vegetables, & add just a little broth or water if they are getting dry or sticking to the pot. Once the onions & celery are translucent, add the chopped kale, garlic, peppers, & sausage, and cook until the peppers soften--about 5 minutes. Mix in thyme and allspice, stir, and cook 1 more minute.
3. Add tomatoes, broth, and black pepper. Bring to a boi, reduce heat to low, and simmer, covered, until greens are almost tender, 20 minutes.
4. Add the beans. Add salt to taste, and agave or maple syrup. (If freezing the soup, stop here and add the rice after defrosting)
4. If serving immediately, add rice and continue to simmer soup, uncovered, until the kale is tender, about 10 to 15 more minutes.
Freeze for up to 2 months.