Kale Soup
- Number of Servings: 12
Ingredients
1 Tbsp Olive Oil1/2 Cup Chopped Onion2 Cloves of Garlic, Minced12 Cup Water2 Chicken Bouillon Cubes 2 Lg. Potatoes, Peeled and Diced2 Cups Chopped Kale (Fresh or Frozen)1 Can Red Kidney Beans, drained and rinsed1 Can Cannellini Beans or Great Northern Beans, drained and rinsed2 tsp of Kosher Salt (if desired)
In a large pot heat the olive oil over medium-high heat. Add chopped onions and garlic and cook, stirring often until soft, about 2 min. Add water and buillon cubes and cook until cubes are dissolved. Add potatoes and bring to a boil, cook until potatoes are very tender. Reduce heat to low and with a potato masher or a hand blender, mash/puree remaining potatoes in the pot. Stir in the kale, red kidney beans, cannellini beans and salt if desired and bring to a boil for about 5 min. Reduce temperature and let simmer for another 20 min or until kale and beans are tender. Serve.
Makes about 12 - 1 Cup Servings
Number of Servings: 12
Recipe submitted by SparkPeople user JMVSANTOS.
Makes about 12 - 1 Cup Servings
Number of Servings: 12
Recipe submitted by SparkPeople user JMVSANTOS.
Nutritional Info Amount Per Serving
- Calories: 130.5
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 389.1 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 6.1 g
- Protein: 5.9 g
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