Saturday, January 16, 2016

How To Make A Well Rounded Salad

Out Do Yourself!

I did not begin this project with the intention to out do myself; I simply wanted kale and bean soup. And yes, it is still September and therefore, a bit premature to be boiling up pots of hot liquid to heat the already muggy house.  But, that is, in fact, what I did.

The CSA farm where I get my vegetables from, is abundant with kale; off season I grab a bunch of organic kale from the grocery store.  Both work great.

Yesterday I made a soup that knocked my socks off.  For those of you who like veggies with a hint of meat:

Kale and White Bean Soup

3 tablespoons olive oil
1 tablespoon butter
1 onion, chopped
2 carrots, sliced
1 celery stalk, chopped
1 large clove of garlic, crushed
1 bunch of kale, chopped
1 tsp sea salt
2 tsp rosemary
2 tsp thyme
1/4 tsp black pepper
16 oz diced tomatoes
3 cups liquid (veg, meat or combo stock)
1 can northern white beans
1 cup diced ham (end is best)

- Saute oil butter and onions about 3-4 minutes.  Add in celery and carrots.  Cook another 3 or so minutes.  Add seasonings.
- Crush in garlic and saute, stirring, abut 30 seconds.  Then toss in kale and stir to mix well.  Cook several minutes.
- Add in tomatoes and liquid. Bring to boil.  Lower.  Simmer for 25 minutes.
- Add beans and cook for another 15 minutes.
- Cool and enjoy!

Here's what I do.  I use 1 cup of chicken broth and 2 cups of water with a half of a vegetable bouillon. The bouillon boasts of flavor from turmeric, parsley, and sea salt.