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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
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 medium red onion, finely chopped
- 1 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 gluten-free TJ's Soy Chorizo sausage Note: I've never tasted TJ's)
- 1 Tablespoon dried thyme
- 1/4 teaspoon allspice
- 1 (15 ounce) can of Muir Glen Fire-Roasted chopped of diced tomatoes, juice included
- 4 cups of low-sodium vegetable broth
- 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 microwaved Trader Joe's/Rice Expressions frozen cooked brown rice. 2 pouches=4 cups)
1. Bring 10 cups of water to boil in a large Dutch oven or heavy soup pot Add kale and boil for 5 minutes. Drain in colander and set aside. NOTE: These were the directions my husband followed--but next time, I would just add the chopped up kale to the saute mixture--or add it to the liquid & let it cook that way. Boiling seems unnecessary.
2. 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 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, cooked, kale, and black pepper. Bring to a boi, reduce heat to low, and simmer, covered, until greens are almost tender, 20 minutes. 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.