Delicious Kale and Pinto Bean Soup

My very first experience with Kale was at a buffet as a kid. All around the buffet items was this crinkly green dinosaur-skin looking stuff that was there for decoration.

If you’d have told me that kale was good and you could eat it, I’d be staring back at you with that “huh?” look.

Fast-forward to now and kale happens to be one of the foods on Whole Foods’ ANDI list that scores a perfect 1000 points. What that means to you and I is that kale…is a superfood.

Granted in its raw state it doesn’t look as sexy as a bone-in ribeye done medium, but stay with me here.

The magic happens when you start talking soup, and there’s nothing better than a warm bowl of soup on a chilly fall Santa Clarita day. Kale is packed with vitamins, minerals and cancer-fighting enzymes. It contains loads of vitamin A, vitamin C, B6, manganese, calcium, copper and potassium.

Along with that, the pinto beans are an awesome source of protein. Meal in a bowl : )

Servings: 10

Here’s what you need…

  • 1 cup dried pinto beans
  • 1 large yellow onion
  • 1 Tablespoon olive oil
  • 4 cloves garlic, minced
  • 4 cups filtered water
  • 2 bouillon cubes
  • dash of freshly ground sea salt
  • dash of freshly ground pepper
  • 2 bay leaves
  • 2 teaspoons dried rosemary, crushed between your fingers
  • 5 large carrots, diced
  • 2 bunches kale, chopped
  1. Bring a large pot of water to a boil, add the beans and cook for 60-90 minutes. Drain and set aside.
  2. In your soup pot heat the olive oil over medium heat. Add onion and garlic and cook for 5 minutes.
  3. Add the cooked beans, water, bouillon, salt, pepper, bay leaves, rosemary, and carrots. Simmer for 15-20 minutes. Add the kale and cook another 15 minutes or until kale is tender. Add more water if needed.
  4. Remove the bay leaves, add more salt and pepper if needed.

Nutritional Analysis: One serving equals: 112 calories, 2g fat, 20g carbohydrate, 7.3g fiber, and 6g protein.

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