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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 186.9
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 423.6 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 10.9 g
  • Protein: 10.7 g

View full nutritional breakdown of Bean and Kale Soup calories by ingredient
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Bean and Kale Soup

Submitted by: JENALLISON1

Introduction

A hearty soup fit A hearty soup fit
Number of Servings: 16

Ingredients

    Kale, 6 cup, chopped
    Carrots, raw, 6 large (7-1/4" to 8-1/2" long)
    Onions, raw, 1 large
    I use 2 cups total dried beans and soak overnight. drain the next morning
    Beans, red kidney, 2 cup
    Beans, white, 2 cup
    Beans, great northern, 2 cup
    Beans, lima, 2 cup
    Beans, navy, 2 cup
    Salt, 1 tsp
    Olive Oil, 1 tbsp
    Water, tap, 8 cup (8 fl oz)

Directions

Soak 2 cups assorted dried beans overnight in a large pot. Drain and rinse the next morning. Add eight cups water to the beans and heat.
You can use canned beans as well. If so drain and rinse the beans before adding to the pot.

Chop onions finely. In skillet sautee onions in olive oil. Chop carrots into 1/4 inch to 1/2 inch discs. Add carrots to onions and sautee. Chop kale finely and add to sautee pan. One the kale cooks down, the onions are carmelized and the carrots heated through add to the beans in the pot. Simmer for an hour to combine all flavors and thicken the soup.

Number of Servings: 16

Recipe submitted by SparkPeople user JENALLISON1.






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