Sunday, December 4, 2011

southern beans and rice soup with kale

With the temperature dropping and snow falling, it's becoming the perfect weather for warm, comforting dishes, especially soup! Tonight a few of us got together for a bottle of wine, a hot meal, and new episodes of Dexter and Homeland. We grabbed some cheap bread bowls from Whole Foods, and tried out a recipe from Robin Robertson's cookbook 1,000 Vegan Recipes- Southern Style Beans and Rice Soup with Collards.
We replaced the collards with kale, since that's what we had on hand, and added 2 additional cups of liquid to thin out the soup, since it was just a bit thick for our liking. Otherwise, it was a fantastic, hearty soup with great flavors, and healthy ingredients. We served our soup with a big 'ol helping of hot sauce, and I think it really brought out the Southern flare with just the right amount of heat. If you want a healthy, wholesome, yet substantial soup for a cold night, definitely look this one up.

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