- 1 14oz can seasoned, diced stewed tomatoes
- 2 cups vegetable broth 2 cups chopped kale
- 1 cup cooked brown rice
- 1 cup drained canned garbanzo beans
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 1/2 cup water 1/2 cup chopped leeks
- 1/3 cup sliced almonds
- 1 tablespoon paprika
- 2 tsp. vegetable broth for sauteing
- 2 bay leaves
Heat broth over medium-high heat. Add the onion, pepper, leeks, and almonds. Saute for 2 minutes. Add the almonds, paprika, bay leaves, water tomatoes, and broth. Bring to a boil. Add the kale, rice and garbanzo beans. Reduce heat and simmer 10 minutes or until thoroughly heated.
Here we go...
Dice onion... thanks to my friend Darcy I can do this quickly now!
Prepare leeks - cut off green tops. I mostly use the bottom white parts.
Chop like so...
Dice red pepper and add all three ingredients to the pot. 
Like so... saute for a few minutes... 
Now add the veggie broth (I use a powder from whole foods that reconstitutes into broth when you add water), 2 bay leaves, and 1 tablespoon Paprika to the pot.
Like so... 
Now add canned tomatoes...homemade or otherwise... 
Add a bunch of Kale. I usually cut the center thick stem out and use the leaves on either side. 
I just love that color green when the steam hits the kale...ummm.. 
Now add the cooked rice.... 
Like so... 
Simmer 10 more minutes and serve it up hot! Fresh bread and/or crackers are the perfect finishing touch. Oh right, the recipe did call for sliced almonds which are fabulous but I was out of 'em. Still a tasty dish. AND I didn't have a garbanzo beans prepared. I decided to buy 25 pounds of these dry little buggers so I would stop buying cans and make my own! I don't know if my theory is working. Don't forget to dig out those bay leaves before scarfing down this soup! 
Finally, this a picture of my sweet Abi who kept smiling every time I took a picture of the food. One time she even told the kale to "smile pretty now!" Love, love, love this girl.
No comments:
Post a Comment