My Trainers Kale Soup Recipes

MY TRAINER'S KALE SOUP

My Trainer's Kale Soup image

So much flavor and so easy to customize with your choice of greens! You can even substitute vegetable stock to make this a fully vegetarian dish! Serve with crusty bread for dipping. Tastes even better the next day! Enjoy!

Provided by sarah

Categories Kale Soup

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, or as needed
1 large onion, diced
5 carrots, sliced
5 stalks celery, chopped
salt and ground black pepper to taste
2 cloves garlic, minced
1 (32 fluid ounce) container chicken stock
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed, divided
1 cup chopped kale, or to taste
1 tablespoon apple cider vinegar, or to taste

Steps:

Heat olive oil in a stockpot over medium heat; cook and stir onion, carrots, celery, salt, and pepper in the hot oil until carrots are tender, 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant, about 2 minutes.
Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
Blend remaining 1/2 can cannellini beans in a food processor or blender until smooth; stir into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture; bring to a boil. Reduce heat and simmer until flavors have blended, 20 to 30 minutes.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 32.7 g, Cholesterol 0.5 mg, Fat 7.9 g, Fiber 10.4 g, Protein 8.9 g, SaturatedFat 1.2 g, Sodium 945.9 mg, Sugar 4.8 g

VEGETARIAN KALE SOUP

Vegetarian Kale Soup image

This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans.

Provided by Donna B

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 cubes vegetable bouillon (such as Knorr)
1 (15 ounce) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans (drained if desired)
1 tablespoon Italian seasoning
2 tablespoons dried parsley
salt and pepper to taste

Steps:

Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 50.9 g, Fat 4.5 g, Fiber 10.3 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 372.2 mg, Sugar 4.8 g

MY TRAINER'S KALE SOUP

My Trainer's Kale Soup image

So much flavor and so easy to customize with your choice of greens! You can even substitute vegetable stock to make this a fully vegetarian dish! Serve with crusty bread for dipping. Tastes even better the next day! Enjoy!

Provided by sarah

Categories Kale Soup

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, or as needed
1 large onion, diced
5 carrots, sliced
5 stalks celery, chopped
salt and ground black pepper to taste
2 cloves garlic, minced
1 (32 fluid ounce) container chicken stock
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed, divided
1 cup chopped kale, or to taste
1 tablespoon apple cider vinegar, or to taste

Steps:

Heat olive oil in a stockpot over medium heat; cook and stir onion, carrots, celery, salt, and pepper in the hot oil until carrots are tender, 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant, about 2 minutes.
Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
Blend remaining 1/2 can cannellini beans in a food processor or blender until smooth; stir into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture; bring to a boil. Reduce heat and simmer until flavors have blended, 20 to 30 minutes.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 32.7 g, Cholesterol 0.5 mg, Fat 7.9 g, Fiber 10.4 g, Protein 8.9 g, SaturatedFat 1.2 g, Sodium 945.9 mg, Sugar 4.8 g

MY TRAINER'S KALE SOUP

My Trainer's Kale Soup image

So much flavor and so easy to customize with your choice of greens! You can even substitute vegetable stock to make this a fully vegetarian dish! Serve with crusty bread for dipping. Tastes even better the next day! Enjoy!

Provided by sarah

Categories Kale Soup

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, or as needed
1 large onion, diced
5 carrots, sliced
5 stalks celery, chopped
salt and ground black pepper to taste
2 cloves garlic, minced
1 (32 fluid ounce) container chicken stock
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed, divided
1 cup chopped kale, or to taste
1 tablespoon apple cider vinegar, or to taste

Steps:

Heat olive oil in a stockpot over medium heat; cook and stir onion, carrots, celery, salt, and pepper in the hot oil until carrots are tender, 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant, about 2 minutes.
Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
Blend remaining 1/2 can cannellini beans in a food processor or blender until smooth; stir into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture; bring to a boil. Reduce heat and simmer until flavors have blended, 20 to 30 minutes.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 32.7 g, Cholesterol 0.5 mg, Fat 7.9 g, Fiber 10.4 g, Protein 8.9 g, SaturatedFat 1.2 g, Sodium 945.9 mg, Sugar 4.8 g

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