Soups can be frozen but save out pastas and rice to add when serving.more
Freeze for up to 8 weeks.
lightly packed cups chopped curly green kale, stem and ribs removed
medium red onion, finely chopped
large celery rib, thinly sliced
cloves garlic, finely chopped
medium green bell pepper, seeded and chopped
medium red bell pepper, seeded and chopped
oz (2-3 medium links) andouille sausage, thinly sliced
T. dried thyme
can (15 oz) chopped or diced tomatoes
c. chicken broth
t. agave nectar or honey (opt'l)
c. slightly undercooked brown rice
1. Bring 10 cups of water to a boil in a large Dutch over or heavy pot. Add kale and boil 5 minutes. Drain in colander and set aside. 2. In the large pot, warm oil over medium-high heat. Add onion and celery and cook until onion is translucent., 4 minutes, stirring occasionally. Add garlic, peppers, sausage, and cook until peppers soften, 5 minutes. Mix in thyme and allspice, stir, and cook 1 minutes. 3. Add tomatoes, brother, cooked kale, and black pepper. Bring to a boil, reduce heat to low, and simmer, covered, until greens are almost tender, 20 minutes. Add salt to taste, and agave (?). IF freezing stop here--add rice later. 4. If serving immediately, add rice and continue to simmer soup, uncovered, until kale is tender and rice is fully cooked, 10-15 minutes.