Thick soup with kale, celery and beans – a detailed recipe Cooking. Nutritional Information per Serving: 249 Calories fats 12 g., saturated fats g., proteins 9 g., carbohydrates 32 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
The photodishes: Antonis Achilleos Duration: 40 min. Difficulty: easy in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 cabbage of kale or Swiss chard (leafy beet)
- 1 packet (280 gr.) Frozen black eye bean
- 3 tbsp. l vegetable oil
- 3 tbsp. l flour
- 1 small onion, chopped
- 1 green bell pepper, chop
- 2 stalks of celery chopped
- 3 cloves of garlic, chop
- 1/4 tsp salt
- 3 tbsp. l water
- 1/4 tsp ground black pepper
- 1 tbsp. l soy or worcestershire sauce
- 1 tsp smoked paprika (preferably hot)
- 2 tbsp. vegetable broth
- Brown paddy rice to serve (optional)
Recipes with similar ingredients: kale, chard, cabbage leaf, sweet pepper, black eye bean, brown rice, flour, onions, celery, garlic, black pepper, soy sauce, Worcestershire sauce, paprika
Recipe preparation:
- Heat vegetable oil in a thick-bottomed pan until moderately high temperature. Add flour, passer, stirring until golden brown, about 3 minutes. Add onions, bell peppers, celery, garlic, water, salt and ground black pepper. Then lower the temperature, cover and cook until softness, occasionally stirring, approximately 8 min.
- Add soy sauce and paprika, cook with stirring, 30 sec Pour the vegetable stock, scrape off all the fry from the bottom with a spatula pots, then cover and bring to a boil.
- Add kale and black eye beans. Reduce temperature, cover and cook until soft when slow boiling, occasionally stirring, approximately 15 minutes Season salt and pepper. Serve thick soup with kale, celery and beans with brown rice.
