 |
 |
 |
   |
| Diet & Cancer Research |
| Ask the Expert |
| For Kids |
| Personal Stories |
| Classes & Resources |
| Recipes |
| Media Room |
| Support Us |
| Search: |
 |
Makes about 8 1-cup servings
4 cups water or vegetable broth, divided Heat 1/2 cup water or broth in a large pot and add onion, garlic, and chipotle pepper. Cook over high heat, stirring often, until onion is soft, 3 to 5 minutes. Add remaining 3 1/2 cups water or broth, potatoes, and salt, if using. Bring to a simmer, then cover and cook, stirring occasionally, until potatoes are tender when pierced with a knife, about 20 minutes. Add kale and crushed tomatoes or tomato sauce. Stir to mix. Cover and cook until kale is tender, about 5 minutes. Crumble vegetarian sausage into the soup, stir to mix, and heat until very steamy. Nutritional information per 1-cup serving: 91 calories, 1.5 g fat, 0.2 g saturated fat, 0 mg cholesterol, 5.8 g protein, 2.3 fiber, 0 mg sodium
The Cancer Project News, Winter 2007
|
|
||
| The Web site
does not provide medical or legal advice.
|
||||
This recipe uses substantially fewer hot peppers than would be used by a traditional Portuguese cook. If you want to make a spicier version, double the chipotle peppers and throw in some jalapeños for good measure. Chipotle peppers in adobo sauce are sold in the Mexican food section of larger supermarkets, as well as in Mexican grocery stores and online.