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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 226.0
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 806.3 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 15.8 g
  • Protein: 12.8 g

View full nutritional breakdown of Vegan Kale Soup calories by ingredient
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Vegan Kale Soup

Submitted by: ONCEAGAINAMANDA

Introduction

Very hearty and filling, made this up while I was cleaning out my veggie bin in the fridge. This is very low fat, low sodium. It's incredibly filling and beautiful to look at with the colors. I think the sodium is higher on the nutrition info as I rinse the beans before adding them. Very hearty and filling, made this up while I was cleaning out my veggie bin in the fridge. This is very low fat, low sodium. It's incredibly filling and beautiful to look at with the colors. I think the sodium is higher on the nutrition info as I rinse the beans before adding them.
Number of Servings: 6

Ingredients

    1 medium yellow onion, sliced thinly
    1/2 large sweet potato, 1 inch cube
    10 brussel sprouts, thinly sliced
    4 cups kale, stems out and chopped
    2- 15 oz cans white cannellini beans, rinsed
    Half 10-oz bag frozen okra
    4 cups low-sodium organic vegetable stock
    2 cloves garlic, minced
    4 tsp Bragg's Amino Acids
    3 tsp Italian seasoning
    1/2 Tb chili powder
    1/2 tsp onion salt
    1/2 Tb garlic powder

Directions

Makes 6 LARGE bowls, would add extra vegetable stock if needed for leftovers.
1. Heat large pot to medium-high heat. Pour in about half cup of the stock. Toss in onion and let cook until translucent.
2. Add sweet potatoes and cover for two minutes.
3. Add brussel sprouts, kale, garlic. Cover until kale wilts, about 5 minutes.
5. Add seasonings, Bragg's, and beans. Cover, turn down to medium heat, and let cook for about 10 minutes, until kale starts getting tender.
6. Add frozen okra and adjust seasonings to taste. Let cook until okra is warmed through and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user AWORTH2007.






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