Monday, January 4, 2010

Chard and Kidney Bean Soup

In a large stock pot sautee 4 cloves of garlic and 1 medium onion in 1 T cocnut oil and 1 T Ghee. Add 4 stalks of celery, chopped , 4 large bunches of kale chopped ( stems as well), sautee to wilt. Season with salt and pepper and rosemary. Add 2 C red kidney beans and cover with water. bring to a boil and reduce heat to low. Cook on low for 8 hours . Can add cheese or pasta if desired. I added a touch of ground beef to mine.

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