Posted by Carole-Anne on January 19, 2009
Healthy Recipes has found this delectable Minestrone soup with Kale added to it. Kale gives the soup a peppery taste. Kale is a member of the cabbage family and if you have not used kale prior to this, look for a green leafy vegetable, sometimes red, purple and yellow. All varieties of kale are edible and highly nutritious, containing vitamin C and E, beta carotene, and it is a good source of folate, calcium, iron and potassium. Kale is eaten as a regular vegetable and dresses soups and a variety of dishes with not only the peppery taste, but an excellent flavor. We highly recommend kale as part of your diet for healthy living.
INGREDIENTS:
2 tsp olive oil
2 medium zucchini, cut into quarters, then sliced into 4-inch strips
3 1/2 oz baby carrots, cut into halves width wise
1 medium onion, chopped into 1/4 inch pieces
2 cups kale, coarsely chopped
4 cups vegetable broth
1 cup tomato juice or V-8 juice
15 oz white kidney beans or great northern beans, drained and rinsed
1/4 tsp ground sea salt
1/4 tsp ground pepper
1/2 cup uncooked rotini
3/4 grated Parmesan cheese (use fresh shaved for best flavor)
NOW FOLLOW ME:
Heat oil in a large pot. Add zucchini, carrots and onion.
Saute for 3 to 5 minutes, or until wilted.
Add diced tomatoes, broth and white or great northern beans.
Simmer for 20 minutes until carrots are tender. Stir in ground sea salt and ground black pepper.
To serve, pour into bowls and sprinkle freshly grated Parmesan generously to top of each bowl of soup.
Be certain to add this flavorful soup to your healthy recipes for healthy living.
This incredible healthy Minestrone Kale Soup serves 10.
P.S. Under Biscuits, Muffins etc., in our Healthy Recipes for Healthy Living, I would choose the healthy Baking Powder Biscuits as a compliment to the Minestrone Kale Soup.
Posted by Carole-Anne on March 21, 2008
As you can see, Healthy Recipes is making the most out of our black bean recipes because they are so good, and very healthy for us.
INGREDIENTS:
1 cup fresh salsa
Pinch of allspice
2 cans 15 – 19 oz of black beans
3 cups low-sodium chicken broth
FOLLOW ME:
In a large soup pan, cook 1 cup of fresh salsa and a pinch of allspice over medium heat for 3 minutes.
Once black beans have been drained and rinsed, pour into pan, along with 3 cups low-sodium chicken broth.
Heat to boiling point over high heat. Reduce heat and simmer for 10 minutes.
Use immersion blender or the handy potato masher to coarsely mash beans.
Healthy Recipe serves 6 people. This is the best taste.
Serve this recipe with a tasty biscuit under Biscuit section in Healthy Recipes.
Posted by Carole-Anne on March 12, 2008
Healthy Recipes has this incredible curried potato and cauliflower soup, with scrumptious dumpling using Nutriflour, new Robin Hood flour in most of your large grocery stores. Use a light sour cream and we will have a delicious soup that will delight you.
INGREDIENTS:
1/4 cup butter
1 large Spanish onion
4 cups potatoes (regular baking potatoes) diced
3 cups cauliflowerets
8 cups chicken stock (low sodium)
1/4 cup light sour cream
2 tbsp curry powder
Sea salt to taste
Freshly ground pepper to taste
FOLLOW ME NOW:
Melt butter in soup pot over medium-low heat.
Add onions and saute until transparent.
Add curry powder and cook one minute.
Add remaining ingredients with the exception of one cup of cauliflowerets; bring to a simmer. Cook until vegetables are tender.
Puree vegetables with a hand-held blender. Season to taste with sea salt and freshly ground pepper.
Add remaining cauliflowerets and return to heat on simmer.
Now for the Dumplings:
In a small sauce pan, bring 1 cup water, 2 tsp butter and 1 tsp sea salt to a boil. Remove from heat. Stir in 1 1/3 cups of Nutriblend Flour until mixed very well. Set aside to cool.
Move above ingredients from small sauce pan to a large bowl.
Stir in 2 eggs, 1/2 cups chopped parsley, 1 tsp coriander and 1 tsp freshly ground pepper.
Drop dumpling batter by teaspoons into simmering soup.
Close soup pan cover tightly and cook for 10 minutes.
Remove from heat and stir in low fat sour cream.
Healthy Recipes feels this curried soup is one of the best all time soups. It is simply scrumptious with the healthy dumplings!
This constitutes a “main meal” course.
Healthy Recipe serves 6 bowls.
Posted by Carole-Anne on February 13, 2008
Healthy Recipes has received my sister, Penny’s favorite potato soup which she makes often, and I love it!. It is easy to make, takes little time, and makes a quick meal with a whole wheat biscuit and a small green salad.
INGREDIENTS:
4 rashers bacon (I pat pieces with paper towel)
1 medium onion, chopped
4 medium-large russet potatoes, quartered and sliced
1 pkg chicken broth
6 cups water
Salt and pepper to taste
NEXT TO DO:
Chop bacon into small pieces and fry over medium-low heat until crispy. Save 1 tbsp fat. Add onions and cook until translucent, stirring to prevent browning. Add sliced potatoes and stir in with other ingredients.
Pour in water and add chicken broth. Cook uncovered for 15 to 20 minutes or until potatoes are cooked. Season with salt and pepper to taste.
Serve with fresh whole wheat bread or cheese scones.
Healthy Recipe serves 4.