Bean Soup With Kale
From TheTravelCook 14 years ago
- 30 minutes to make
- Serves 4
Bean soup with kale is a vegetarian meal that is easy, quick to fix, very healthy recipe. Any kind of beans can be used, but I use pinto beans. At home I begin with dry beans, but on the road I use canned pinto beans and my 3 quart stainless steel fondue pot for making this meal.
Ingredients
- 6 cups of water or vegetable broth shopping list
- 2 cups cooked beans (about 2 -16-ounce cans) rinsed, drained shopping list
- 2 Tablespoons olive oil shopping list
- 2-3 cloves garlic, peeled, diced shopping list
- 1 large yellow onion, skinned, chopped in 1/2 inch pieces shopping list
- 2 fresh carrots, peeled, cut in 1/2 inch pieces shopping list
- 8 ounces (or more) fresh kale, washed, heavy stems removed, leaves chopped shopping list
- 2-3 Tablespoons epazote (a Mexican herb combo used with beans) shopping list
- salt and pepper to taste shopping list
How to make it
- Heat the fondue pot to 300. Add the oil and heat.
- Saute the onions and garlic until slightly softened. Add the chopped carrots and continue to saute for 2-3 minutes.
- Add the beans, water, kale, and epazote; stir well, cover with a plate, reduce the heat to 250.
- Simmer until vegetables and beans are softened.
- Before serving, mash some of the beans with the back of a spoon and stir to thicken the broth.
People Who Like This Dish 4
- nermalsmom Dearborn, MI
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