Thursday, November 12, 2015

Soup of the Day... Kidney Beans and Kale Soup




City law in Ocean City, New Jersey:
"It is illegal to slurp your soup."


Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Kidney Beans and Kale Soup 
(Low Sodium, Low Calories) 
Adapted from recipe found on stayclassyfit

Ingredients 

1 lb bag of kidney beans (rinse kidney beans, soak 24 hours in water, make sure beans are covered by at least 2 inches of water above beans, add more as needed to keep beans under water level) 

2 cans 14.5 oz unsalted diced tomatoes or 2 pints of home canned diced tomatoes 

4 cups of chopped raw kale 

4 cloves of minced garlic 

1 diced medium onion 

8 cups of low sodium vegetable broth

2 tsp of oregano 

2 tsp of rosemary 

2 tsp of garlic powder 

1 tsp of paprika 

1/2 tsp of cayenne 

2 Tbsps of olive oil

Directions 

Saute garlic and onions with olive oil over medium heat until brown Add vegetable broth and stir Then add soaked kidney beans, chopped kale, and diced tomatoes Now add your spices – oregano, rosemary, garlic powder, paprika, and cayenne Bring to boil, reduce heat and simmer about 30 mins, ladle hot soup into pint jars to 1 inch headspace, remove air bubbles, put on lids and caps, process in a pressure canner for 75 mins for pints or 90 mins for quarts at 10 pounds of pressure.

Tomorrow's Soup of the Day... Lentil Soup or Salad Mix

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