Appetizers / Soups / Salads

Kale and Kidney Bean Soup is for Soup.

Kale and Kidney Bean Soup takes 40 minutes to prepare.

Kale and Kidney Bean Soup takes 40 minutes to cook.

Kale and Kidney Bean Soup makes 8 servings.

The ingredients for Kale and Kidney Bean Soup are:

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

Here is how you make Kale and Kidney Bean Soup:

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 coveredMakes 8 1.5-Cup servings.Number of Servings: 8Recipe submitted by SparkPeople user VICKI103.

The nutritional information for Kale and Kidney Bean Soup is:

• 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

The dietary needs meet for Kale and Kidney Bean Soup is Vegetarian