Kale Soup Plus

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BettySue 0

"Unable to find a recipe for kale using what ingredients I had on hand, I decided to be creative. Amazingly, it was delicious! I didn't use any salt or pepper and yet the taste was not at all bland. The kale was very tender but not soupy. This will definitely be a go-to recipe for kale."
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Ingredients

55 m servings 367 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 59g
  • 19%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 1020 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until onion is softened, 5 to 10 minutes. Stir potatoes into onion mixture and cook until potatoes are lightly browned, 2 to 3 minutes.
  2. Stir kale into potato mixture and drizzle in sesame oil. Cook and stir until kale is wilted, about 2 minutes. Stir black beans and sun-dried tomatoes into kale-potato mixture; pour in chicken broth. Simmer soup until potatoes are tender, about 30 minutes.

Footnotes

  • Cook's Note:
  • Using the broth this dish can be a soup. Draining the broth it can be a side dish. Vegetable broth can be used to make it vegetarian.

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