Kale and Parsley soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Parsley, 5 cupKale, 3 cup, chopped stems mincedOnions, raw, 1 cup, choppedGarlic,2 large cloves*Extra Virgin Olive Oil, 2 tbspMushrooms, fresh, 1 cup, pieces or slicesChick Peas, 2 - 28 oz cans,drained and rinsedKikkoman - Naturally Brewed Soy Sauce, 1/2 cupPeas, frozen, 2 cupvegetarian or chicken boullion McCormick 4 cubesPepper, black, 1.5 tbsp*MORTON Sea Salt, Fine Salt, 2 tsp
In a very large soup pot,saute onions, garlic and mushrooms in olive oil. Add finely chopped parsley and kale, and kale stems. Stir for 2 minutes. Add 12 cups water, boullion cubes, pepper, salt and chick peas. Bring to a boil and simmer for 10 - 15minutes. Puree with hand blender until smooth. I eliminated alittle of the more stringy bits. Add frozen peas.
Serving Size: 12 - 2 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user JENBAHA.
Serving Size: 12 - 2 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user JENBAHA.
Nutritional Info Amount Per Serving
- Calories: 2,613.0
- Total Fat: 67.0 g
- Cholesterol: 0.0 mg
- Sodium: 19,705.6 mg
- Total Carbs: 389.7 g
- Dietary Fiber: 108.2 g
- Protein: 138.6 g
Member Reviews