Question ID: 3000-4120-1-3-4-5
Recipe Description
Place a 6 to 8 quart soup pot over medium heat and add oil. Allow to warm, add onions, and sweet peppers and saute about 5 minutes. Next add garlic and continue to saute.
Open the three cans of beans and pour each one into a colander and rinse under running water. Here's a side note, the white colander you see in the picture, I won that with a cookbook (Gluten-Free On A Shoestring) when I entered the Gluten Free Cooking Contest here at Instructables about a year ago. Okay, continuing on with the recipe preparation....
Once you smell the garlic, stop sauteing and add the beans, broth and tomatoes, and mix until well incorporated.
Next add the spice mix, and Himalayan salt, and mix in. Let soup simmer on low for about 20 minutes.
Now as for the 3 cups of kale, you can either add it while the soup is simmering, or wait after 20 minutes then add the kale stir in wait 5 minutes and serve. The leaves will cook a little, but there will be more color to the presentation of the soup.This soup is like any sauce or salsa, gets tastier or more flavorful with time. If you allow the soup to sit 24 to 48 hours (stored in the refrigerator), the spices will be more absorbed into the finished product. You will taste the hints of cinnamon and cloves. Clove, cumin and fennel can be dominant spices, though they are not in this spice mix. As it does have cayenne, there is no heat or spiciness to the soup. I feel the coriander, lavender, and cardamon all seem to tame the spice combination.
However you chose to finish the soup, either simmering 20 minutes with the kale, or adding it later, once done, ladle into a soup bowl and enjoy.
Question & Answer
Question: Select the incoherent image in the following sequence of images.
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