1700 Bayberry Court, Suite 203 Richmond, Virginia 23226
INS IDE THI S I SSUE
www.MottleyLawFirm.com | (804) 823-2011
1
What Can We Be Thankful for in a Year Like This?
2
Top 5 Healthy Life Hacks to Have an Awesome Morning 3 Memorable Thanksgiving Day Football Plays
3
Kevin’s Favorite Winter Soups
. . . CONT INUED FROM PAGE 3
Ingredients •
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1/2 tsp black pepper 1/8 tsp ground cloves 1/8 tsp cayenne pepper
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Cilantro, for garnish Sour cream, for garnish
1 lb kielbasa, cut into 1/4- inch slices Vegetable oil, as needed 8 cloves garlic, minced 1 lb dried red kidney beans, soaked 4 hours or overnight
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2 qts chicken broth
1 lb red potatoes, cut into 1/2-inch cubes 6 oz kale, torn into 1-inch pieces 1/2 cup red wine vinegar 1/2 tsp black pepper
Directions 1. In a skillet over medium-high heat, add the vegetable oil, then saute the chicken, onion, and garlic for 10 minutes or until the chicken is cooked. 2. Add the remaining ingredients, starting with the chicken broth. 3. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes. 4. Serve topped with cilantro and sour cream. Inspired by Southern Living magazine
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Directions 1. In a 7-quart Dutch oven over medium-low heat, brown the kielbasa for 15 minutes. Remove the sausage and set aside. 2. If there is not at least 2 tsp of fat left in the Dutch oven, add vegetable oil to make up the difference. 3. Add the garlic and cook for 1–2 minutes, stirring continuously. Then, add the beans and chicken broth and cook, covered, for 45 minutes. 4. Add the potatoes, cover, and cook for 15 minutes, stirring occasionally. Then, add the kale and cook for 10 more minutes. 5. Add the vinegar and pepper, then return the kielbasa to the pot. Cook until heated through and serve! Inspired by AltonBrown.com
ALTON BROWN’S CHRISTMAS SOUP
No one knows soup better than Alton Brown! I love making this sausage- and kale-packed recipe when it’s particularly cold outside and I can take time to let the beans soak overnight. This recipe serves 4 people.
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