Monday, 20 October 2014

Hearty Kale and Kidney Bean Soup

As the fall kicks in, I go back to my love of soups during the season, just like the leaves that change color during the season. Many of the soups are mixed with a variety of colorful and nutritious vegetables that make just about any soup a hearty meal. Growing up I was always excited to get home and see what delicious soup my family had on hand especially as the days got colder.

This soup is great for lunch or dinner and is all vegetables with no meat, so for all you vegetarians out there, this is the pot of soup you want to make. The soup is packed with Vitamin A and protein and is flavourful, your taste buds will thank you for the treat. Feel free to add any other vegetables you might want to have in your soup.

Inspired by Spark Recipes


Hearty Kale and Kidney Bean Soup Recipe
Prep Time: 15 minutes  Cook Time: 60 minutes  Servings: 10

Soup Recipes
 2 cartons of vegetable broth (900ml)
1 can of white kidney beans (540ml), drained and rinsed
1 can of red kidney beans (540ml), drained and rinsed
1 can of diced stewed tomatoes (540 ml), juice included
2 tbsp of olive oil
1 cup of baby carrots, chopped
6 cloves of garlic, finely chopped
2 large russet potatoes, cubed
1/2 of a medium red bell pepper, chopped
1 cup of green beans, chopped
1/2 medium red onion, finely chopped
6 cups of kale, hand torn and stems removed
1 tsp of sea salt
1/2 tsp of cayenne pepper
1/4 tsp of black pepper
1 cup of water 


1- Heat half the olive oil in a large pot on medium heat.
2- Add onion and carrots and sautee for 4 minutes, stirring
3- Add green beans, red bell pepper and remaining olive oil, sautee for 3 minutes, stirring
4- Add garlic and sautee for another 2 minutes.
5- Add kale, potatoes and vegetable broth, bring to a boil, then cover and simmer for 20 minutes.
6- Add kidney beans, diced tomatoes, salt, black pepper, cayenne pepper and cup of water, stir and simmer for 15 additional minutes covered. Serve Hot
7- Enjoy !!!

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