Friday, July 1, 2011

Kale Soup in A Crockpot

1 Programmable 6 Quart Crockpot

  1. 1 Box 32 Ounces Very Low Sodium Chicken Stock (95MG or less per Cup)
  2. 3/4 of a Bunch of Kale Washed, Sliced & Soaked Overnight With 1/8 TSP Sea Salt
  3. 1 Package Carrots Washed, Peeled, Cubed
  4. 1 Package Celery Washed, & Sliced, Including Leaves
  5. 1/4 TSP Sea Salt
  6. 1 TSP Ground White Pepper
  7. 1 TBSP Garlic Granules
  8. 1 TBSP Lighthouse Freeze Dried Italian Seasoning
  9. 1 TBSP Frontier Salt Free All Purpose Seasoning
  10. 1/4 TSP Roasted Garlic Oil
  11. Enough Water To Cover Vegatables To 1 Inch Below Cover
1 Package Green Onions Washed & Cubed
8 Ounces Mushroom Washed, Drained, Sliced
2 TBSP Minced Garlic
8-10 Grape Tomatoes ( I Did not Have any Canned Tomatoes)

Add Items 1-11 Into Crockpot & Stir
Cover Crockpot And Cook on High For 6 Hours
Remove Cover & Add In The 3 Items Listed Below

1 Package Green Onions Washed & Cubed
8 Ounces Mushroom Washed, Drained, Sliced
2 TBSP Minced Garlic
Cover And Cook 2 Hours On Low
Remove Cover And Add In Tomatoes. Cook for 30 Minutes
Makes Enough for 7-10 Days For Just Me.


Serve With Crumbled Wheat Thin Crackers & Then Freshly Shredded Pecorino Romano Cheese on Top.
My Pecorino is Made From 100% Sheep's Milk. Despite my Allergy to Cow's Milk I do not have the same serious reaction to Sheep's Milk Cheese. I used my Extra Kale for my Sauteed Kale And Then a Kale Pizza.

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