Delicious Kale and Pinto Bean Soup
Kale is one of the popular superfoods you keep hearing about-and for good reason! It’s packed with vitamins, minerals, calcium, potassium and cancer-fighting enzymes. Enjoy them as part of this delicious soup that is perfect during those cold winter months.
- 2 cup dried pinto beans
- 2 large yellow onion
- 2 Tablespoon olive oil
- 8 cloves garlic, minced
- 8 cups filtered water
- 4 bouillon cubes
- Dash of freshly ground sea salt
- Dash of freshly ground pepper
- 4 bay leaves
- 4 teaspoons dried rosemary, crushed between your fingers
- 10 large carrots, diced
- 4 bunches kale, chopped
Bring a large pot of water to a boil, add the beans and cook for 60-90 minutes. Drain and set aside.
In your soup pot heat the olive oil over medium heat. Add onion and garlic and cook for 5-10 minutes.
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 and looks ready. Add more water if needed.
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.