Name: Kale and Cabbage Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Tomatoes, peeled and chopped - 4; Butter - 1 tablespoon; Dried minced onion - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Olive oil - 2 tablespoons; Celery, chopped - 4 stalks; Onion, chopped - 1; Garlic, minced - 3 cloves; Bay leaves - 2; Hot water - 8 cups; Green cabbage, shredded - ½ head; Beef base - ½ cup; Herbes de Provence - 1 teaspoon; Red pepper flakes (Optional) - 1 pinch; Kidney beans, rinsed and drained - 1 (15 ounce) can; Kale, chopped - 1 bunch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Kale and Cabbage Soup

1. Tomatoes, peeled and chopped - 4

2. Butter - 1 tablespoon

3. Dried minced onion - 1 tablespoon

4. Salt and ground black pepper to taste - 1 tablespoon

5. Olive oil - 2 tablespoons

6. Celery, chopped - 4 stalks

7. Onion, chopped - 1

8. Garlic, minced - 3 cloves

9. Bay leaves - 2

10. Hot water - 8 cups

11. Green cabbage, shredded - ½ head

12. Beef base - ½ cup

13. Herbes de Provence - 1 teaspoon

14. Red pepper flakes (Optional) - 1 pinch

15. Kidney beans, rinsed and drained - 1 (15 ounce) can

16. Kale, chopped - 1 bunch

How to cook deliciously - Kale and Cabbage Soup

1. Stage

Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat; cover and simmer for 10 minutes.

2. Stage

Meanwhile, heat olive oil in a stockpot over medium heat. Add celery, onion, garlic, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.

3. Stage

Remove and discard bay leaves; add water, green cabbage, beef base, herbes de Provence, and red pepper flakes. Partially cover the pot and simmer until cabbage is very tender, about 20 minutes.

4. Stage

Stir in kidney beans and kale; partially cover the pot and continue cooking until heated through, about 15 minutes.