Portuguese Kale Soup

Ingredients:

• 1 Bunch Kale, Stemmed & Roughly Chopped
• ½ Sweet Potato, Peeled & Diced
• 1 Russet Potato, Peeled & Diced
• ½ Spanish Onion, Diced
• ½ C Turnips, Peeled & Diced
• 2 C Tomatoes, De-seeded & Diced
• ½ C Carrots, Peeled & Diced
• 1: 29oz Can Dark Red Kidney Beans, Rinsed & Drained
• 2 Hot Chili Peppers, De-seeded & Diced
• 2: 32oz Packages of Vegetable Broth
• 1-2 Tbsp Olive Oil
• 1 Tbsp Fresh Parsley, Finely Chopped
• 2 Tsp Fresh Thyme, Finely Chopped
• 3 Bay leaves
• 1 Tbsp Paprika
• ½ Tbsp Cayenne Pepper
• 2 Tbsp Garlic, Minced
• S & P TT

Preparation:

Set a large stock pot over medium-high heat, add the oil, and begin to sweat the onion, garlic, sweet potato, russet potato, carrots, turnips, and parsley. Once onions appear to be translucent, turn the heat down to medium. Allow vegetables to cook slowly. Meanwhile, add ½ of the diced tomatoes to a food processor, followed by the chili peppers, paprika, & cayenne. Blend these ingredients until a paste forms, and add to the stockpot. Add the rest of the tomatoes and chopped kale into the stockpot, and stir until kale has wilted. Next add the beans, thyme, bay leaves, and vegetable broth. Allow to simmer on stove for 20-30 minutes, or until the root vegetables have become tender. Season to taste, remove bay leaves, and serve.

Tips:

• If your local grocery store does not have fresh chili peppers, check the canned isle, or olive bar. If none can be found substitute for ½ Tbsp crushed red pepper. If concerned the soup will be too spicy, begin with half of the amount. You can always add more!
• The paste is meant to substitute for chorizo, and is meant to be slightly spicy. If serving chorizo on the side for non-vegans, tone down the spice by about half to a quarter. When served all together it might be over powering for the guest.
• This recipe yields roughly ¾ Gallon or 3 Quarts. Perfect to stick in the freezer for a cool/rainy summer night.