Kale and Kidney Bean Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 187.8
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,286.5 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 10.9 g
- Protein: 11.2 g
View full nutritional breakdown of Kale and Kidney Bean Soup calories by ingredient
Introduction
A family favorite vegetarian soup. A family favorite vegetarian soup.Number of Servings: 8
Ingredients
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1 TBS Olive Oil
1 Cup chopped onion or leek
1 Cup sliced or chopped carrot
1 Cup sliced or chopped celery
1/2 Cup chopped bell pepper
2 tsp. finely chopped garlic
Bunch of fresh Kale leaves with stems removed and rough cut. About 6 cups
3 14 oz. cans low sodium beef broth
2 15 oz . cans of kidney beans
1 15 oz. can of diced tomatoes low salt with juice
1 tsp salt
1/4 tsp. fresh ground black pepper
1/2 tsp. Cayenne or red pepper
1 Cup water
Directions
Heat olive oil in Soup pot to medium heat.
Add onion and carrot and saute 5 minutes.
Add celery and bell pepper and saute 4 minutes.
Add chopped garlic and saute 2 minutes.
Add kale and broth and simmer 20 minutes covered.
Add kidney beans and tomatoes, salt, pepper, Cayenne pepper and 1 Cup water, and simmer 9 minutes covered
Makes 8 1.5-Cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user VICKI103.
Add onion and carrot and saute 5 minutes.
Add celery and bell pepper and saute 4 minutes.
Add chopped garlic and saute 2 minutes.
Add kale and broth and simmer 20 minutes covered.
Add kidney beans and tomatoes, salt, pepper, Cayenne pepper and 1 Cup water, and simmer 9 minutes covered
Makes 8 1.5-Cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user VICKI103.
Member Ratings For This Recipe
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CD1276095
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ACWITNESS
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CD12036110
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CJROARK
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KDKOSMO