Kale Soup for “chilly” Florida winter nights

soup no spoon

Its cold out again tonight… and when I say “cold”, I mean its below 50 degrees.  I realize that this is by no means cold for the rest of the country but it is for us (me)!

A friend of mine has been bringing in a really yummy-looking cabbage soup to work this week for lunch.  It looked hardy and chock full of veggies and since I’ve never met a vegetable I didn’t like, I thought I’d give her recipe it a try.  I didn’t have any cabbage in the house but did have half a bag of kale in the freezer so decided to change it up.  I also went kinda nuts emptying out whatever veggies I had in the fridge and bought a few more at the grocery store before getting home from work.  Here’s what I did:

Ingredients:

  • 2, 14 oz cans of diced tomatoes (I used the “zesty jalapeño” flavor but plain is good too)
  • 1, 28 oz can of tomato puree
  • 1 beef bouillon cube
  • 1 envelope of powdered onion soup
  • 1 onion
  • 6 cloves of garlic
  • 4 stalks of celery
  • 3 carrots
  • 3 zucchini
  • 1 pint of mushrooms
  • quarter of a “calabaza” or yellow squash of choice
  • 1/2 large bag of kale

pot of vegie soup

Directions:

  1. pour contents of all canned tomatoes (both diced and puree) into a large stock pot and fill with about 8 – 10 cups of water.
  2. Add bouillon cube and onion soup envelope
  3. add chopped veggies
  4. Simmer until tender

Done!!  Soooo good and even better for you!!! Kale is a super food full of iron and tomatoes are rich in vitamin C and anti-oxidants.  Enjoy!

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