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Kale and Vegetable Soup

Menu:
Kale and Vegetable Soup
Oatmeal Pan Bread
2 gallons Purdyville Juice (use search feature)

Comments: When people hear we’re having this soup for supper, they say, "Oh." But when they eat it, they say, "Actually, this is pretty good." Still, it doesn’t rate up there with, say, pizza, so I only make it occasionally. Wegmans had kale on sale, which was a good enough reason, I thought. Please note that the recipe serves more like 12, even though it says 9. You will love the Oatmeal Pan Bread, especially the easy technique for making break apart rolls. The original recipe made one 13×9 pan. By the way, if you ever want the original, non-doubled or -tripled recipe of any dish mentioned here, just say so in the comments and I will email it to you.

* Exported from MasterCook *

Kale and Vegetable Soup to serve 9

Recipe By :by Jeanne Lemlin

Serving Size : 9 Preparation Time :0:00
Categories : Beans Kosher
Lowfat and Lovin’ It Luncheon
Main Dishes Soups & Stews
Vegetables Vegetarian
Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups dried kidney beans — soaked
1/8 cup olive oil
1 1/2 pounds onions — diced (4 large)
6 garlic cloves — minced
3 bay leaves
15 cups beef broth — or vegetable stock
2/3 pound fresh tomatoes — peeled and chopped with juice (1 1/2 cups)
2 1/4 teaspoons paprika
1/8 teaspoon cayenne
salt — to taste
pepper — to taste
1 1/2 pounds fresh kale — (weight w/ stems)
1 1/2 pounds potatoes — unpeeled & diced (4 medium)
3 tablespoons butter

>>>>Soak beans the night before!<<<<

Mince garlic, chop onions, chop tomatoes, and peel potatoes.

In large stockpot heat olive oil over medium heat. Add onions, garlic and
bay leaves. Cook for 10 minutes, stirring often. (Add more oil if
necessary.) Add vegetable stock, tomatoes, paprika, cayenne, salt, pepper,
and kidney beans. Bring to a boil, reduce heat and cook 45 minutes,
stirring occasionally.

Meanwhile, clean kale by dunking in bowl of clean water. Pour out water
and repeat till water is clean. Remove stems. Roughly chop kale. Chop
potatoes. Add kale and potatoes to soup and cook an additional 30 minutes,
or till beans and potatoes are tender. Add stock if soup is too thick.
Remove bay leaves. If desired, puree about 4 cups of soup and return to
pot. Before serving add butter and stir to melt.

Source:
"Vegetarian Pleasures"
T(Cooks on stove):
"1:15"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 409 Calories; 9g Fat (20.2%
calories from fat); 31g Protein; 54g Carbohydrate; 12g Dietary Fiber; 10mg
Cholesterol; 2221mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat;
3 Vegetable; 2 Fat.

Serving Ideas : Serve with a hearty bread.

NOTES : Original recipe called for 3/4 cup of olive oil! I used 1
28 oz can of whole tomatoes, chopped instead of fresh
tomatoes. I forgot to put in the butter and it was still
good. I peeled the potatoes and use the French fry disk
instead of dicing the potatoes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Oatmeal Pan Bread

Recipe By :Karen Bourne, Magrath, Alberta, Canada
Serving Size : 48 Preparation Time :0:00
Categories : Kosher Lowfat and Lovin’ It
Volume 4 Yeast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups boiling water
2 2/3 cups rolled oats
8 tablespoons butter — (1 stick)
12 2/3 cups flour — divided
1/4 cup yeast
2/3 cup sugar
5 1/3 teaspoons salt
1 1/3 cups warm water
3 eggs — lightly beaten

Combine boiling water, oats, and butter in a bowl; set aside to cool.

Put 5 1/3 cups of the flour in a very large bowl. Stir in yeast, sugar,
and salt. Mix in the warm water, oat mixture, and the eggs and beat
vigorously with an electric mixer.

Gradually add in the remainder of the flour by hand (between 5 1/3 and 7
1/3 cups). Knead until smooth and elastic–about 6 to 8 minutes.

Place in greased bowl, turning to grease top. Cover and let rise in warm
place till doubled–about 30 minutes.

Punch down and divide into 2 equal pieces. Press each one into a greased
15×10 pan. With a very sharp knife or the dough scraper, cut diagonal
lines about 1 1/2" apart completely through dough. Cover and let rise in
warm place till doubled–about 1 hour. Redefine pattern by gently poking
along cut lines with knife tip. Spray with cooking spray (?) or brush with
milk. Bake at 375 degrees for 25 minutes.

Description:
""This beautiful. golden pan bread is especially good with a steaming
bowl of homemade soup. The oats give it a distinctive flavor.""
Source:
"adapted from Herbed Oatmeal Pan Bread in Taste of Home, October ’95,
p. 9"
Yield:
"2 15×10 pans"
T(Raising time):
"1:30"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 172 Calories; 3g Fat (15.0%
calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 17mg
Cholesterol; 262mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2
Fat; 0 Other Carbohydrates.

Serving Ideas : Tastes best served warm.

NOTES : We don’t use the herb topping from the original recipe, so
it won’t look quite like the picture.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0