Re: Kale/Tomato and Bean soup from Slow Cooker Book

[Guest guest]

Hi Donna,Thanks for posting that! This is similar to my improvised soups, except no sausage or cheese for me.  I think there are so many ways to vary this type of recipe, and it ends up pretty healthy.

If you've got access to fresh tomatoes and fresh basil, this can make the flavors pop even more. I know that's not always in season. I often also use mushrooms, potatoes, celery, or carrots. It just depends on what's fresh in the fridge. I also like to add a squeeze of lemon and fresh basil at the very end.

Incidentally, I save the thicker kale stems for my smoothies. My vitamix demolishes them and it all just blends in.On Sun, Feb 14, 2010 at 6:31 AM, Donna M-P <donna112520@...> wrote:

Hi - here's the recipe from Not Your Mother's Slow Cooker Cookbook.  I love my slow cooker in the winter, it makes eating soups and stews so effortless:

 

42 oz vegetable broth (homemade or packaged - if packaged find lower sodium versions!)

1 15 oz can tomato puree

1 15 oz can white, cannellini or great northern beans (I'm sure you could use dried beans as well if you pre-soaked them)

1/2 cup rice

1 med size yellow onion chopped

2 cloves garlic

2 tsp dried basil

salt and pepper to taste

1 lb kale with stems removed and leaves coarsely chopped into wide ribbons

Optional - 1 lb sweet Italian sausage cooked all the way through and thickly sliced

 

For serving - parm cheese and drizzle of olive oil

 

- Combine broth, tomato puree, beans, rice, onion, garlic and basil in slow cooker season w/ salt and pepper, stir to blend and cook on low for 5-7 hours

 

- Stir in kale (you may have to do it in batches), and sausage (if using it)- continue to cook on low for 20-30 ,minutes until Kale is tender

 

- Serve w/ a drizzle of olive oil and parmesan cheese

 

I was good - as I said, DH ATE it!

 

Take care,

 

Donna

[Guest guest]

This actually sounds good... thanks, Donna!

Kale/Tomato and Bean soup from Slow Cooker Book

Hi - here's the recipe from Not Your Mother's Slow Cooker Cookbook. I love my slow cooker in the winter, it makes eating soups and stews so effortless:

42 oz vegetable broth (homemade or packaged - if packaged find lower sodium versions!)

1 15 oz can tomato puree

1 15 oz can white, cannellini or great northern beans (I'm sure you could use dried beans as well if you pre-soaked them)

1/2 cup rice

1 med size yellow onion chopped

2 cloves garlic

2 tsp dried basil

salt and pepper to taste

1 lb kale with stems removed and leaves coarsely chopped into wide ribbons

Optional - 1 lb sweet Italian sausage cooked all the way through and thickly sliced

For serving - parm cheese and drizzle of olive oil

- Combine broth, tomato puree, beans, rice, onion, garlic and basil in slow cooker season w/ salt and pepper, stir to blend and cook on low for 5-7 hours

- Stir in kale (you may have to do it in batches), and sausage (if using it)- continue to cook on low for 20-30 ,minutes until Kale is tender

- Serve w/ a drizzle of olive oil and parmesan cheese

I was good - as I said, DH ATE it!

Take care,

Donna

[Guest guest]

Mmmm... you're making this sound better with the other veggies too.

Kale in smoothies though... now that doesn't sound too good... ;-)

Re: Kale/Tomato and Bean soup from Slow Cooker Book

Hi Donna,

Thanks for posting that! This is similar to my improvised soups, except no sausage or cheese for me. I think there are so many ways to vary this type of recipe, and it ends up pretty healthy.

If you've got access to fresh tomatoes and fresh basil, this can make the flavors pop even more. I know that's not always in season. I often also use mushrooms, potatoes, celery, or carrots. It just depends on what's fresh in the fridge. I also like to add a squeeze of lemon and fresh basil at the very end.

Incidentally, I save the thicker kale stems for my smoothies. My vitamix demolishes them and it all just blends in.

On Sun, Feb 14, 2010 at 6:31 AM, Donna M-P <donna112520 > wrote:

Hi - here's the recipe from Not Your Mother's Slow Cooker Cookbook. I love my slow cooker in the winter, it makes eating soups and stews so effortless:

42 oz vegetable broth (homemade or packaged - if packaged find lower sodium versions!)

1 15 oz can tomato puree

1 15 oz can white, cannellini or great northern beans (I'm sure you could use dried beans as well if you pre-soaked them)

1/2 cup rice

1 med size yellow onion chopped

2 cloves garlic

2 tsp dried basil

salt and pepper to taste

1 lb kale with stems removed and leaves coarsely chopped into wide ribbons

Optional - 1 lb sweet Italian sausage cooked all the way through and thickly sliced

For serving - parm cheese and drizzle of olive oil

- Combine broth, tomato puree, beans, rice, onion, garlic and basil in slow cooker season w/ salt and pepper, stir to blend and cook on low for 5-7 hours

- Stir in kale (you may have to do it in batches), and sausage (if using it)- continue to cook on low for 20-30 ,minutes until Kale is tender

- Serve w/ a drizzle of olive oil and parmesan cheese

I was good - as I said, DH ATE it!

Take care,

Donna

[Guest guest]

Mmmm... you're making this sound better with the other veggies too.

Kale in smoothies though... now that doesn't sound too good... ;-)

Re: Kale/Tomato and Bean soup from Slow Cooker Book

Hi Donna,

Thanks for posting that! This is similar to my improvised soups, except no sausage or cheese for me. I think there are so many ways to vary this type of recipe, and it ends up pretty healthy.

If you've got access to fresh tomatoes and fresh basil, this can make the flavors pop even more. I know that's not always in season. I often also use mushrooms, potatoes, celery, or carrots. It just depends on what's fresh in the fridge. I also like to add a squeeze of lemon and fresh basil at the very end.

Incidentally, I save the thicker kale stems for my smoothies. My vitamix demolishes them and it all just blends in.

On Sun, Feb 14, 2010 at 6:31 AM, Donna M-P <donna112520 > wrote:

Hi - here's the recipe from Not Your Mother's Slow Cooker Cookbook. I love my slow cooker in the winter, it makes eating soups and stews so effortless:

42 oz vegetable broth (homemade or packaged - if packaged find lower sodium versions!)

1 15 oz can tomato puree

1 15 oz can white, cannellini or great northern beans (I'm sure you could use dried beans as well if you pre-soaked them)

1/2 cup rice

1 med size yellow onion chopped

2 cloves garlic

2 tsp dried basil

salt and pepper to taste

1 lb kale with stems removed and leaves coarsely chopped into wide ribbons

Optional - 1 lb sweet Italian sausage cooked all the way through and thickly sliced

For serving - parm cheese and drizzle of olive oil

- Combine broth, tomato puree, beans, rice, onion, garlic and basil in slow cooker season w/ salt and pepper, stir to blend and cook on low for 5-7 hours

- Stir in kale (you may have to do it in batches), and sausage (if using it)- continue to cook on low for 20-30 ,minutes until Kale is tender

- Serve w/ a drizzle of olive oil and parmesan cheese

I was good - as I said, DH ATE it!

Take care,

Donna

[Guest guest]

It's delish! LOL! Remember, I also usually have two pieces of fruit in there along with a pile o'greens. If you do this, you start getting hooked because it makes you feel good, and then it starts tasting better to you, and then you start craving it, and then it's LOVE.

I never dreamed that this would happen, but my mouth actually waters at the produce department.On Sun, Feb 14, 2010 at 10:22 AM, <nancydewolf@...> wrote:

Mmmm... you're making this sound better with the other veggies too.

 

Kale in smoothies though... now that doesn't sound too good... ;-)

 

Re: Kale/Tomato and Bean soup from Slow Cooker Book

 

Hi Donna,

Thanks for posting that! This is similar to my improvised soups, except no sausage or cheese for me.  I think there are so many ways to vary this type of recipe, and it ends up pretty healthy.

If you've got access to fresh tomatoes and fresh basil, this can make the flavors pop even more. I know that's not always in season. I often also use mushrooms, potatoes, celery, or carrots. It just depends on what's fresh in the fridge. I also like to add a squeeze of lemon and fresh basil at the very end.

Incidentally, I save the thicker kale stems for my smoothies. My vitamix demolishes them and it all just blends in.

On Sun, Feb 14, 2010 at 6:31 AM, Donna M-P <donna112520@...> wrote:

Hi - here's the recipe from Not Your Mother's Slow Cooker Cookbook.  I love my slow cooker in the winter, it makes eating soups and stews so effortless:

 

42 oz vegetable broth (homemade or packaged - if packaged find lower sodium versions!)

1 15 oz can tomato puree

1 15 oz can white, cannellini or great northern beans (I'm sure you could use dried beans as well if you pre-soaked them)

1/2 cup rice

1 med size yellow onion chopped

2 cloves garlic

2 tsp dried basil

salt and pepper to taste

1 lb kale with stems removed and leaves coarsely chopped into wide ribbons

Optional - 1 lb sweet Italian sausage cooked all the way through and thickly sliced

 

For serving - parm cheese and drizzle of olive oil

 

- Combine broth, tomato puree, beans, rice, onion, garlic and basil in slow cooker season w/ salt and pepper, stir to blend and cook on low for 5-7 hours

 

- Stir in kale (you may have to do it in batches), and sausage (if using it)- continue to cook on low for 20-30 ,minutes until Kale is tender

 

- Serve w/ a drizzle of olive oil and parmesan cheese

 

I was good - as I said, DH ATE it!

 

Take care,

 

Donna

[Guest guest]

It's delish! LOL! Remember, I also usually have two pieces of fruit in there along with a pile o'greens. If you do this, you start getting hooked because it makes you feel good, and then it starts tasting better to you, and then you start craving it, and then it's LOVE.

I never dreamed that this would happen, but my mouth actually waters at the produce department.On Sun, Feb 14, 2010 at 10:22 AM, <nancydewolf@...> wrote:

Mmmm... you're making this sound better with the other veggies too.

 

Kale in smoothies though... now that doesn't sound too good... ;-)

 

Re: Kale/Tomato and Bean soup from Slow Cooker Book

 

Hi Donna,

Thanks for posting that! This is similar to my improvised soups, except no sausage or cheese for me.  I think there are so many ways to vary this type of recipe, and it ends up pretty healthy.

If you've got access to fresh tomatoes and fresh basil, this can make the flavors pop even more. I know that's not always in season. I often also use mushrooms, potatoes, celery, or carrots. It just depends on what's fresh in the fridge. I also like to add a squeeze of lemon and fresh basil at the very end.

Incidentally, I save the thicker kale stems for my smoothies. My vitamix demolishes them and it all just blends in.

On Sun, Feb 14, 2010 at 6:31 AM, Donna M-P <donna112520@...> wrote:

Hi - here's the recipe from Not Your Mother's Slow Cooker Cookbook.  I love my slow cooker in the winter, it makes eating soups and stews so effortless:

 

42 oz vegetable broth (homemade or packaged - if packaged find lower sodium versions!)

1 15 oz can tomato puree

1 15 oz can white, cannellini or great northern beans (I'm sure you could use dried beans as well if you pre-soaked them)

1/2 cup rice

1 med size yellow onion chopped

2 cloves garlic

2 tsp dried basil

salt and pepper to taste

1 lb kale with stems removed and leaves coarsely chopped into wide ribbons

Optional - 1 lb sweet Italian sausage cooked all the way through and thickly sliced

 

For serving - parm cheese and drizzle of olive oil

 

- Combine broth, tomato puree, beans, rice, onion, garlic and basil in slow cooker season w/ salt and pepper, stir to blend and cook on low for 5-7 hours

 

- Stir in kale (you may have to do it in batches), and sausage (if using it)- continue to cook on low for 20-30 ,minutes until Kale is tender

 

- Serve w/ a drizzle of olive oil and parmesan cheese

 

I was good - as I said, DH ATE it!

 

Take care,

 

Donna

[Guest guest]

I made a smoothie will kale the other day because it came in my farm

subscription box. Yuck. I held my nose and drank it down fast. Felt grate after

I got over the yuck factor ;-)

a

Who prefers to lightly toast her kale with a bit of seasalt and olive oil.

>

>

>

> Hi - here's the recipe from Not Your Mother's Slow Cooker Cookbook.

I love my slow cooker in the winter, it makes eating soups and stews so

effortless:

>

> 42 oz vegetable broth (homemade or packaged - if packaged find lower

sodium versions!)

> 1 15 oz can tomato puree

> 1 15 oz can white, cannellini or great northern beans (I'm sure you

could use dried beans as well if you pre-soaked them)

> 1/2 cup rice

> 1 med size yellow onion chopped

> 2 cloves garlic

> 2 tsp dried basil

> salt and pepper to taste

> 1 lb kale with stems removed and leaves coarsely chopped into wide

ribbons

> Optional - 1 lb sweet Italian sausage cooked all the way through and

thickly sliced

>

> For serving - parm cheese and drizzle of olive oil

>

> - Combine broth, tomato puree, beans, rice, onion, garlic and basil

in slow cooker season w/ salt and pepper, stir to blend and cook on low for 5-7

hours

>

> - Stir in kale (you may have to do it in batches), and sausage (if

using it)- continue to cook on low for 20-30 ,minutes until Kale is tender

>

> - Serve w/ a drizzle of olive oil and parmesan cheese

>

> I was good - as I said, DH ATE it!

>

> Take care,

>

> Donna

>

[Guest guest]

I made a smoothie will kale the other day because it came in my farm

subscription box. Yuck. I held my nose and drank it down fast. Felt grate after

I got over the yuck factor ;-)

a

Who prefers to lightly toast her kale with a bit of seasalt and olive oil.

>

>

>

> Hi - here's the recipe from Not Your Mother's Slow Cooker Cookbook.

I love my slow cooker in the winter, it makes eating soups and stews so

effortless:

>

> 42 oz vegetable broth (homemade or packaged - if packaged find lower

sodium versions!)

> 1 15 oz can tomato puree

> 1 15 oz can white, cannellini or great northern beans (I'm sure you

could use dried beans as well if you pre-soaked them)

> 1/2 cup rice

> 1 med size yellow onion chopped

> 2 cloves garlic

> 2 tsp dried basil

> salt and pepper to taste

> 1 lb kale with stems removed and leaves coarsely chopped into wide

ribbons

> Optional - 1 lb sweet Italian sausage cooked all the way through and

thickly sliced

>

> For serving - parm cheese and drizzle of olive oil

>

> - Combine broth, tomato puree, beans, rice, onion, garlic and basil

in slow cooker season w/ salt and pepper, stir to blend and cook on low for 5-7

hours

>

> - Stir in kale (you may have to do it in batches), and sausage (if

using it)- continue to cook on low for 20-30 ,minutes until Kale is tender

>

> - Serve w/ a drizzle of olive oil and parmesan cheese

>

> I was good - as I said, DH ATE it!

>

> Take care,

>

> Donna

>