Spicy Kale & Potato Soup
A typical Portuguese kale soup would include a spicy sausage called Linguiça. In this hearty vegetarian version, chipotle peppers packed in adobo sauce mimic the heat and smoke of the sausage. Jalapeño peppers add some more kick.
  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 3 tablespoons slivered garlic (about 9 cloves)
  • 3 jalapeño peppers, minced
  • 2 chipotle peppers in adobo, seeded and minced
  • 1-1/2 pounds all-purpose potatoes, peeled, quartered lengthwise, and thinly sliced crosswise
  • 1-1/4 teaspoons salt
  • 2 bunches kale (24 ounces), tough ends trimmed, finely shredded (about 20 cups loosely packed)
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 2 tablespoons balsamic vinegar

1. In nonstick Dutch oven or stockpot, heat oil over low heat. Add onion, garlic, jalapeños, and chipotle and cook 7 minutes, stirring frequently, until onion is tender.

2. Stir in 8 cups of water and bring to a boil. Add potatoes and salt, return to a boil, and cook 5 minutes. Add kale and return to a boil. Reduce to a simmer, partially cover, and cook 10 minutes or until kale is tender and potatoes are cooked through.

3. Stir in tomato sauce and cook 5 minutes. Stir in vinegar and serve.

Nutritional Information
Per serving: 257 calories, 4.2g total fat, 0.6g saturated fat, 1.8g monounsaturated fat, 1.1g polyunsaturated fat, 7.5g dietary fiber, 11g protein, 51g carbohydrate, 0mg cholesterol, 594mg sodium.
Good source of: beta-carotene, calcium, capsaicin, indoles, lutein & zeaxanthin, magnesium, potassium, quercetin, thiamin, vitamin B6, vitamin C, vitamin K.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time