How to Make Hearty Sweet Potato and Kale Soup | Health
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Drunken Potato Kale Beef Stew
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1 teaspoon Olive Oil 1 Yellow Onion, diced 3 large Carrots, sliced 1 tablespoon Garlic, minced 10 small Yukon Potatoes, diced 4 packets sodium free Bouillon (or cubes) 1/2 teaspoon Sea Salt 1 (12oz) bottle Beer 2 cups Kale, chopped 4 cups Water. Ingredients Ingredients 1 teaspoon Olive Oil 1 Yellow Onion, diced 3 large Carrots, sliced 1 tablespoon Garlic, minced 10 small Yukon Potatoes, diced 4 packets sodium free Bouillon (or cubes) 1/2 teaspoon Sea Salt 1 (12oz) bottle Beer 2 cups Kale, chopped 4 cups Water. Drunken Potato & Kale Soup Yield. makes 8 cups.
Ingredients. 1 teaspoon olive oil; 1 yellow onion, diced ; 3 large carrots, sliced; 1 tablespoon minced garlic; 10 small Yukon potatoes, small dice; 4 packets sodium free bouillon packets or cubes; 1/2 teaspoon sea salt; 1 (12oz) bottle beer ; 2 cups chopped kale; 4 cups water; Directions. Heat the butter in a large pot over medium high heat. Add the onions and potatoes and saute until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.
Transfer the soup to a heavy-duty blender. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale.
Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale. Instant Pot Irish potato kale soup is a blend of potatoes so soft they’re falling apart, with ribbons of dark green kale, mildly sweet leeks, and garlic, all in a tasty no-tell vegetable broth. Just five ordinary ingredients–extraordinary flavor that will steal your heart away!
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally. Add garlic, bay leaves, and kale to the pot. Cover pot.
Add carrots, potatoes, kale, bay leaf and beef to pot; season with salt and pepper. Bring soup to a boil, stirring occasionally to prevent sticking. Once boiling, reduce heat to simmer and cover with lid. Cook 30 minutes, stirring occasionally, until potatoes and carrots are easy to pierce with a fork. Stir in potato and 1/2 cup water, scraping up browned bits.
Add broth; bring to boil. Reduce heat to medium-low; simmer until potato is almost tender, about 8 minutes. Remove 1 cup of the potato mixture. Using immersion blender, blend soup until smooth. Return reserved potato mixture to pot.
Stir in kale.
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