Bj's Fresh Kale and Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tablespoon olive oil1 medium onion coarse chopped2 cups mushrooms chopped1/2 pound fresh kale coarse cut1 can 10 oz. Rote; diced tomatoes and green chilies1 can 15 oz. kidney beans1 can 14 oz. diced tomatoes1 can 14 oz. chicken broth2 bay leaves1/4 teaspoon ground cumin1 teaspoon fresh sweet basil chopped1 teaspoon onion powder
1. Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
2. Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, chicken broth, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the kidney beans and continue simmering until beans are heated through, about 10 minutes. Stir in basil and add salt and pepper to taste.
Makes 6 servings 1 1/3 cup each.
Number of Servings: 6
Recipe submitted by SparkPeople user BEVERLYJEANNE.
2. Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, chicken broth, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the kidney beans and continue simmering until beans are heated through, about 10 minutes. Stir in basil and add salt and pepper to taste.
Makes 6 servings 1 1/3 cup each.
Number of Servings: 6
Recipe submitted by SparkPeople user BEVERLYJEANNE.
Nutritional Info Amount Per Serving
- Calories: 135.8
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 922.9 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 6.7 g
- Protein: 7.2 g
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