Kale and Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cans of dark red kidney beans (or your favorite bean)8 cups chopped kale7-8 cups reduced sodium chicken brothsalt and pepper to taste1/4 c dried onion flakescrushed red pepper to taste
In a large stock pot, cook until kale shrinks down to desired consistency. Divide into 6 servings.
Freezes well. Makes a good grab and go lunch for work.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PATTIHOLLIFIELD.
Freezes well. Makes a good grab and go lunch for work.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PATTIHOLLIFIELD.
Nutritional Info Amount Per Serving
- Calories: 216.8
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,334.0 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 14.4 g
- Protein: 15.2 g
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