Kale and Kidney Bean Soup

4.8 of 5 (5)
member ratings
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


A family favorite vegetarian soup. A family favorite vegetarian soup.
Number of Servings: 8


    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


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.

Member Ratings For This Recipe

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    Very Good
    1 of 1 people found this review helpful
    Substituted veggie broth for beef broth to make it vegetarian. And cooked it in the crock pot - came out pretty good. - 2/27/12

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    1 of 1 people found this review helpful
    Delicious!! - 2/26/08

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    This came out 100x better than I thought it would. If you add a little lemon at the end of cooking (a little less than a Tbls) It adds a little zing. Thanks for this! - 3/14/14

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    I love this soup! It's delicious and nutritious and is a wonderful, quick lunch. - 3/6/13

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    YUM!!!! I used veggie broth instead of beef broth and still delish. - 7/8/12

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    Kale's on seasonal sale now in June/July. This is a fantastic way to use up the second half of a bunch. I'd wilted and frozen my extra kale, and used that. Quick and easy, and satisfying. Instead of cayenne, I used crushed pepper flakes for a slower, more sutble heat. - 6/29/12