Bean and Kale Soup
- Minutes to Prepare:
- Minutes to Cook:
- 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 morningBeans, 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)
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.
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.
Nutritional Info 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
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