150vegan: caldo verde

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Caldo Verde

 

Recipe By :Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 medium yellow onion -- chopped

2 garlic cloves (2-3) -- minced

4 cups water

4 cups peeled diced white potatoes

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups chopped kale or green chard

15 ounces canned white kidney beans -- drained

1/4 cup diced roasted red bell peppers

1/4 cup chopped fresh parsley

 

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and

cook, stirring, for about 4 minutes. Add the water, potatoes, salt, and pepper

and bring to a simmer over medium-high heat. Reduce the heat to medium and cook

for 20 to 25 minutes, stirring occasionally.

 

Stir in the kale, beans, roasted peppers, and parsley and cook for 10 to 15

minutes. Remove from the heat and let stand for about 10 minutes. To thicken,

mash the potatoes against the side of the pan with the back of a large spoon.

 

Ladle the soup into bowls and serve with warm French bread.

 

Roasted red bell peppers are available in jars in the relish/pickle section of

grocery stores.

 

Source:

" 150 Vegan Favorites 1998 "

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Per Serving (excluding unknown items): 175 Calories; 3g Fat (14.1% calories from

fat); 6g Protein; 33g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 348mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : Caldo verde, which means " green soup " in Portuguese, is a delicious and

unpretentious tureen of kale, potatoes, white beans, and parsley.

 

Nutr. Assoc. : 0 0 3505 0 4608 0 0 773 0 0 0

 

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