Bj's Fresh Kale and Bean Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Bj's Fresh Kale and Bean Soup calories by ingredient
Introduction
Hearty soup with a little kick that reheats well for lunches. Hearty soup with a little kick that reheats well for lunches.Number of Servings: 6
Ingredients
-
1 Tablespoon olive oil
1 medium onion coarse chopped
2 cups mushrooms chopped
1/2 pound fresh kale coarse cut
1 can 10 oz. Rote; diced tomatoes and green chilies
1 can 15 oz. kidney beans
1 can 14 oz. diced tomatoes
1 can 14 oz. chicken broth
2 bay leaves
1/4 teaspoon ground cumin
1 teaspoon fresh sweet basil chopped
1 teaspoon onion powder
Directions
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.