Kale, a cruciferous vegetable and member of the cabbage family, packs this danish soup with ample amounts of vitamins a and c. Store kale no longer than three days in your refrigerator; longer storage results in strong-flavored, limp-leaved kale.
2 cup Cubed cooked ham or 2 cups coarsely chopped meat from pork hocks
1.5 pound Potatoes, peeled and cubed
1.5 cup Sliced carrots
1 cup Chopped leeks
1 cup Sliced celery
3 Cloves garlic, minced
0.5 teaspoon Ground black pepper
0.5 teaspoon Freshly ground nutmeg
0.75 cup Quick cooking rolled oats
4 cup Coarsely chopped fresh kale
1 tablespoon Snipped fresh thyme
10 cup Water
2 pound Pork hocks
2 Carrots, cut into thirds
3 Stalks celery, cut up
1 Medium onion, cut in 1/2
0.25 cup Loosely packed fresh thyme sprigs
3 Bay leaves
3 Cloves garlic, minced
Nutrition value
654
calories per serving
25 g Fat73 g Protein31 g Carbs12 g FiberOther
Current Totals
25 g Fat
73 g Protein
31 g Carbs
12 g Fiber
MacroNutrients
Carbs
31 g
Protein
73 g
Fiber
12 g
Fats
Fat
25 g
Vitamins & Minerals
Calcium
363 mg
Iron
15 mg
Vitamin A
2140 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
16 mg
Vitamin B6
1 mg
Vitamin B9
196 mcg
Vitamin B12
0 mcg
Vitamin C
133 mg
Vitamin E
2 mg
Copper
2 mcg
Magnesium
183 mg
Manganese
2 mg
Phosphorus
619 mg
Selenium
81 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
