Kale Bean Soup Recipe

Kale Bean Soup Recipe
Kale Bean Soup
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Kale Bean Soup

 I love kale, but sometimes all the chewing it requires makes me put off using it. To avoid that jaw-aching task, I put my beloved food processor to work.  Paired with some spices, this dish similarly resembles the creamy Indian spinach dish known as Saag.

Note:  Canned beans actually work well in this recipe because they tend to be a little undercooked. If cooking your own beans, keep them on the firm side, which will lend a nice consistency switch-up to the creamy soup.
 

Ingredients

  Kale Bean Soup

-1 onion, diced
-15 oz. can diced tomatoes
-15.5 oz can light kidney beans
-1 lb. kale, washed, stems removed, and roughly chopped
-1 slightly heaping Tbsp. curry powder
-1 tsp. garam masala
-1 tsp. coriander
-Scant 1/2 tsp. garlic salt
-1 Tbsp. olive oil
-1/4 cup chives
-Cholula, optional

Directions

In large saucepan, heat olive oil over medium-high.  Saute onions until translucent.  Add tomatoes and kale.  Stir in curry powder, garam masala, coriander, and garlic salt.  Cook until kale is tender but still bright green, 5-7 minutes. Remove from heat.

Transfer kale mixture into a food processor, leaving a few tomato and onion remnants in the pan, if desired.  Puree until smooth.  Return contents back to pan.  Stir in kidney beans.

Serve, topped with chives and cholula, if desired.

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

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