|This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.|
This is a vegan alternative to a traditional Portuguese dish. The omnivore version usually includes
sausage made from pigs. That has been left out, but all the vegan goodies that make up the rest of the soup remain.
It scores a lot of points for being healthy. It has greens, beans, vegetables, and minimal fat and sodium. But the broth seems a little bland, and the total cooking time of 70 minutes may have been too much for the potatoes since the red skin on half the potatoes peeled off.
Ingredients: kale, red potatoes, onion, carrot, red kidney beans, olive oil, garlic, red pepper flakes, salt.