Makes 8 servings
4 cups water or vegetable broth
1 onion, diced
10 garlic cloves, minced or pressed
1 chipotle chile in adobo sauce, seeded and finely chopped, or 1/8 teaspoon crushed red pepper flakes
2 potatoes (preferably russet), peeled and diced
1/2 teaspoon salt (optional)
4 cups finely chopped kale (stems removed)
1 cup crushed tomatoes or tomato sauce
6 ounces vegetarian sausage
Heat 1/2 cup of the water in a large pot. Add the onion, garlic, and chile and cook over high heat, stirring often, for 3 to 5 minutes, or until the onion is soft.
Add the remaining 3 1/2 cups water the potatoes, and optional salt. Bring to a simmer, cover, and cook, stirring occasionally, for about 20 minutes, or until the potatoes are tender when pierced with a knife.
Stir in the kale and crushed tomatoes. Cover and cook for about 5 minutes, or until the kale is tender.
Crumble the vegetarian sausage into the soup, stir to mix, and heat until the soup is steaming and the sausage is heated through.
Per serving :
1.5 g Fat
0.2 g Saturated Fat
14.7% Calories from Fat
0 mg Cholesterol
5.8 g Protein
15.1 g Carbohydrate
2.1 g Sugar
2.3 g Fiber
260 mg Sodium
62 mg Calcium
1.3 mg Iron
23 mg Vitamin C
3077 mcg Beta-Carotene
0.7 mg Vitamin E
This recipe is a preview from the upcoming NEW EDITION of
The Survivor's Handbook: Eating Right for Cancer Survival.
View The Cancer Project Recipe of the Week Archive.
Resources | Protective Foods