Despite the fact that I’ve not really been active this week, I did more than meet the VeganMoFo challenge of 20 posts during October (this makes #24). It’s been an awesome challenge, and I hope that everyone who started reading and commenting on this blog over the last month will keep it up! it’s so nice to know that I’m being read by others.
For my last MoFo post, I bring you a recipe (the original recipe is so gross, I’m not linking to it). Kale soup is one of those things that is always around my family during the holidays (well, at least on my mom’s side), so it’s one that was important to me to make vegan. I originally started making this with Melissa’s brand of vegan chorizo, but I’m fining that I like the new Trader’s Joe’s version of soy chorizo just as well. Plus, it’s cheaper. Best part? My mom likes it just as much as the pig-laden stuff.
Vegan New Bedford-Style Kale Soup
1 large bunch fresh kale, washed, drained and torn into bite sized pieces, avoiding the tough stems
1 package vegan chorizo
1 large yellow onion, diced
2-3 potatoes, diced
8 cups vegan chicken or vegetable broth
4 cups water
4-6 cloves garlic, minced
2 bay leaves, whole
1 .5 cups kidney beans (drained & rinsed)
salt & pepper to taste
Heat soup pot with a spray of oil. Add onions, then garlic, sauteing till fragrant. Add soy chorizo (it will be in crumble form when you remove it from the package). Mix together, then add broth, water and bay leaves. Bring to a boil and simmer 10 minutes. Add potatoes and kale; simmer 20 minutes; add kidney beans, simmer 10-15 minutes more. Add salt and pepper, remove bay leaves. Serve with crusty bread.
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