Beans and Kale Soup

INGREDIENTS

• 1 pound kale  
• 1+ cup of rinsed beans              (I've used it with white or black-eyed beans. It will just be a bit dark if you use just black beans. Maybe you can mix in some white beans too)
• 1/4 cup olive oil
• 1 medium yellow onion, small dice
• 1 1/2 cups water or low-sodium vegetable or chicken broth
• salt
• pepper
• tomato paste or sauce (as much as you want)
• parsley (if you want)

INSTRUCTIONS

1. Cut the kale into bite-size pieces; set aside.
2. Boil the beans and onion in a heavy-bottomed pot for about an hour, or until the beans are soft.
3. & 1/2. If you want to make it more colorful, you can add sliced carrots. 
4. Add the kale, salt, pepper and oil. If you want add the tomato paste/sauce. Cook, stirring occasionally, until the leaves are wilted and the mixture has come to a simmer. Continue to simmer, stirring occasionally, until the kale is tender and the broth has thickened slightly, about 5 minutes more.
5. Remove from the heat and stir in the parsley. Taste and season with salt and pepper as needed.

The credit for this goes to: Danai Koutra

[Modified based on:  http://www.chow.com/recipes/14157-braised-white-beans-with-chard]

Chickpea Noodle Soup

Love this soup-I make it weekly!

http://www.forksoverknives.com/chickpea-noodle-soup/

Chickpea Noodle Soup
Serves 8

Ingredients:

• 1 whole carrot, skinned
• 2 whole celery stalks, sliced
• 1 small onion, diced
• 10 whole cremini (brown) mushrooms
• 8 cups vegetable broth
• 1 teaspoon yellow miso paste
• 1 teaspoon tamari
• 2 whole bay leaf
• 4 ounces whole wheat pasta, uncooked
• 15 ounces chickpeas, drained and rinsed

Instructions:

Line a large soup pot with broth, about 1/4 cup.

Add carrots, celery and onion and sauté over high heat until onions are translucent, about 3 minutes.

Add mushrooms and more broth if necessary.

Continue to cook over high heat until the mushrooms are soft, about 3 minutes.

Add remaining broth, bay leaves, miso and tamari.

Cover and bring to a boil.

Once boiling, add pasta and reduce heat to medium.

Cook for another 6 minutes, or until pasta is al dente (adjust time accordingly).

Stir in chickpeas and taste test.

Add more miso or salt if necessary or desired.

Allow soup to thoroughly heat the chickpeas.

Fish out bay leaves and serve.

Tomato Cabbage Soup

This is my mother's famous soup and its very easy to make! 

Ingredients:  

1 onion

1/2 cabbage 

300 mg tomato paste 

1 tbsp spoon sugar

squeeze of lemon

3 carrots 

3 celery 

optional: potatoes 

1. Saute the onion

2. Add the the cabbage and saute 

3. Add the tomato paste and refill the can with water and pour it to the pan. Make sure to cover the onion and cabbage. Try to get all the paste out

4. Let it boil

5. Add the sugar and the squeeze of lemon and let boil again

6. Add the rest of the vegetable and fill with water until its all covered 

7. Add salt and paper as you like

Bon appetit  !!

First Recipe! Sweet Potato Soup

Ready? Here's our very first blog recipe!

Sweet Potato Soup

What you need:

• Peanut oil
• 1 sliced onion
• 1 chopped garlic clove
• 1 sweet potato, cut into squares
• 2 tbsp (madras) curry paste
• 1 can (400 gr) crushed tomatoes
• 3 cups vegetable stock
• 1 can coconut milk
• 50 gr vermicelli noodles
• Fresh parsley/cilantro leaves, chopped

Getting it done:

1. Fry onion, sweet potato and garlic in a bit of peanut oil, until onion is tender.
2. Add curry paste and fry for another minute. Add the crushed tomatoes, coconut milk and the stock, and simmer until the sweet potato is soft.
3. Add the noodles and cook for a few more minutes until they are soft.
4. Add parsley/cilantro, and you're done!