Kale Vegetable Soup


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 79.0
  • Total Fat: 1.2 g
  • Cholesterol: 0.8 mg
  • Sodium: 607.7 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 3.6 g
  • Protein: 6.5 g

View full nutritional breakdown of Kale Vegetable Soup calories by ingredient
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Introduction

The kale gives this soup a vitamin A kick! The kale gives this soup a vitamin A kick!
Number of Servings: 12

Ingredients

    1 cup black beans
    1 red onion
    3 cups chopped kale
    1 cup winter squash cubes
    1 carton (large) fat free chicken broth
    1 can mixed vegetables
    2 cups tap water
    salt and pepper to taste

Directions

Dice onion and saute' with cooking spray to soften.
Add chicken stock and water and then add vegetables.
Cook on medium heat for about 1 hour until vegetables are soft.


Number of Servings: 12

Recipe submitted by SparkPeople user TNSHAVER.

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Member Ratings For This Recipe


  • Very Good
    4 of 6 people found this review helpful
    I substituted cannelini beans and frozen vegetables and cut the cooking time to 30 minutes to keep them more crisp. Very colorful and delicious. Swiss chard is also good sub for kale if you don't like bitter greens. - 12/12/07

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  • 3 of 3 people found this review helpful
    A great soup! I used a bag of left over Stir Fry veggies which also had a little chicken breast in it-and cooked Kale from the freezer. Also added fresh chopped Zucchini. It turned out great! Pat - 8/3/09

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  • 2 of 4 people found this review helpful
    going to make this with left over chicken instead of beans ...lower carbs! - 4/20/11

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  • 1 of 1 people found this review helpful
    use vegetable broth and yes to the frozen vegetables....kale is so good for you..yummm - 4/20/11

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  • 1 of 1 people found this review helpful
    I would use frozen vegetables and not canned for this soup. I use kale a lot I have three other soup recipes which use kale. - 4/20/11

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