Black Bean And Kale Soup Recipes

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BLACK BEAN AND KALE SOUP



Black Bean and Kale Soup image

Provided by Katie Lee Biegel

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 quart low-sodium vegetable broth
Two 15-ounce cans black beans
2 cups frozen chopped kale
Sour cream, shredded cheese and diced avocado, for serving, optional

Steps:

  • In a Dutch oven, heat the olive oil over medium heat. Add the onion and saute until tender and translucent, 7 to 8 minutes. Stir in the garlic and cook 1 minute. Add the broth, beans (do not drain) and kale. Bring to a low boil, reduce to a simmer, cover and cook until heated through, about 25 minutes.
  • Serve with sour cream, shredded cheese and diced avocado, if desired.

BEAN SOUP WITH KALE



Bean Soup With Kale image

Each serving supplies 7mg of lutein, a healthy dose for the day.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley

Steps:

  • In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 31 g, Fat 2.5 g, Fiber 7.3 g, Protein 11 g, SaturatedFat 0.4 g, Sodium 220.4 mg, Sugar 1.8 g

SPICED BLACK BEAN & CHICKEN SOUP WITH KALE



Spiced black bean & chicken soup with kale image

Use up leftover roast or ready-cooked chicken in this healthy and warming South-American style soup, spiced up with cumin and chilli

Provided by Jane Hornby

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 13

2 tbsp mild olive oil
2 fat garlic cloves , crushed
small bunch coriander stalks finely chopped, leaves picked
zest 1 lime , then cut into wedges
2 tsp ground cumin
1 tsp chilli flakes
400g can chopped tomatoes
400g can black beans , rinsed and drained
600ml chicken stock
175g kale , thick stalks removed, leaves shredded
250g leftover roast or ready-cooked chicken
50g feta , crumbled, to serve
flour & corn tortillas , toasted, to serve

Steps:

  • Heat the oil in a large saucepan, add the garlic, coriander stalks and lime zest, then fry for 2 mins until fragrant. Stir in the cumin and chilli flakes, fry for 1 min more, then tip in the tomatoes, beans and stock. Bring to the boil, then crush the beans against the bottom of the pan a few times using a potato masher. This will thicken the soup a little.
  • Stir the kale into the soup, simmer for 5 mins or until tender, then tear in the chicken and let it heat through. Season to taste with salt, pepper and juice from half the lime, then serve in shallow bowls, scattered with the feta and a few coriander leaves. Serve the remaining lime in wedges for the table, with the toasted tortillas on the side. The longer you leave the chicken in the pan, the thicker the soup will become, so add a splash more stock if you can't serve the soup straight away.

Nutrition Facts : Calories 293 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium

SPICY BLACK BEAN KALE SOUP



SPICY BLACK BEAN KALE SOUP image

Categories     Bean     Dinner

Number Of Ingredients 14

WATER
BLACK BEANS*
TOMATOES*
KALE*
ONION*
CORN STARCH*
CARROTS*
CELERY*
GARLIC*
SEA SALT
APPLE CIDER VINEGAR*
CHILI POWDER (CHILI PEPPERS*, SPICES*, SALT, GARLIC*)*
SPICES*
(3.5 cups water - 2 tsp chicken stock, I can beans with some of juice, 1/2 can diced tomatoes, 2-3 carrots, 3/4 onion, chili pepper, 1/2 head green kale)

Steps:

  • Organic Spicy Black Bean and Kale Soup Fiber-rich black beans and antioxidant-rich kale are the stars in our Organic Spicy Black Bean & Kale soup. Loaded with nutritionally dense ingredients, and with a mildly spicy kick, it will be hard to stop with just one bowl.

SAUSAGE BEAN SOUP



Sausage Bean Soup image

You're moments away from a flavor-packed soup that keeps you warm on even the chilliest nights. It's just the kind of recipe we Minnesotans love. -Marlene Muckenhirn, Delano, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

3/4 pound bulk Italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (16 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain., Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.

Nutrition Facts : Calories 268 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 908mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 7g fiber), Protein 15g protein.

KALE AND BLACK BEAN SOUP



Kale and Black Bean Soup image

I have never had Kale until this past month. I didn't even know what to do with Kale! I started by making Kale Chips which are a fabulous low cal snack. I decided to experiment with a Kale Soup since I need to eat healthy this week and drop a few pounds so I decided to make a vegetable soup out of all of my fresh veggies from the...

Provided by Kelly Dodd Dement

Categories     Other Soups

Time 1h20m

Number Of Ingredients 16

3 Tbsp extra virgin olive oil
2 bunch fresh kale, chopped
2 clove garlic
2 large carrots
1 large onion
2 medium yellow squash
3 medium tomatoes or (1 can diced or whole)
2 Tbsp parsley
1 Tbsp italian seasoning
1 tsp celery seed (or fresh celery, i didn't have any
1 tsp salt
1 tsp pepper
1 box chicken broth
1 Tbsp minor's paste (chicken flavoring like bouilon
1 1/2 c water
1 can(s) black beans

Steps:

  • 1. Heat the olive oil over medium heat and add garlic, onions, carrots and heat until the onions just start to glisten.
  • 2. Add Kale and squash and stir and heat til Kale starts to wilt a bit and squash starts to soften. Cut up squash to the size of bites you like in your soup.
  • 3. If you use fresh tomatoes, boil water and drop them into for a minute and pull them out to skin easily before adding to soup. Cut up tomatoes to the size you like...
  • 4. Add chicken (or vegetable) broth, minor's paste, water, tomatoes, herbs, and all other ingredients until you get it the way you like your soup thickness to be. Add the can of black beans last and simmer for an hour. Soup is even better the second day after in the fridge overnight:)

SAUSAGE, WHITE BEAN AND KALE SOUP



Sausage, White Bean and Kale Soup image

This sumptuous soup uses a great combo of pantry staples and fresh ingredients to create a super satisfying meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
1/2 lb bulk Italian pork sausage
2 cups diced onions
3/4 teaspoon salt
1 bunch kale, ribs removed, thinly sliced
3 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
1 carton (32 oz) Progresso™ unsalted chicken broth
1/2 cup grated Parmesan cheese

Steps:

  • In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
  • Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
  • Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 0 g

BLACK-KALE AND WHITE-BEAN SOUP WITH BARLEY



Black-Kale and White-Bean Soup with Barley image

Tuscan black kale, or cavolo nero, has impressive stores of calcium and vitamins A and C. A sprinkle of freshly grated Parmesan gives the soup creaminess and tang without excessive calories.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

10 cups water
3/4 cup pearl barley, rinsed and drained
3 cups homemade or store-bought low-sodium chicken stock
1 large onion, chopped
2 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
3/4 teaspoon coarse salt
Freshly ground pepper
1 can (28 ounces) cannellini beans, liquid reserved
6 ounces Tuscan black kale (or regular kale), roughly chopped (3 1/2 cups)
1 tablespoon plus 1 teaspoon grated Parmesan cheese
1/2 teaspoon grated lemon zest

Steps:

  • Bring 8 cups water to a boil in a large pot. Reduce heat, add barley, and simmer until just tender, about 1 hour.
  • Add 2 cups stock to pot, and bring to a boil. Reduce heat, and add onion, garlic, red-pepper flakes, and salt. Season with pepper. Simmer until barley is soft, about 20 minutes.
  • Add beans with liquid, kale, and remaining 2 cups water and 1 cup stock. Simmer until kale is tender and cooked through, about 7 minutes.
  • Divide among 4 bowls. Sprinkle with Parmesan and lemon zest, and season with pepper.

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