There’s nothing better than a warm bowl of soup on a chilly fall day. This soup contains kale, a superfood that is packed with vitamins, minerals and cancer-fighting enzymes. It contains loads of vitamin A, vitamin C, B6, manganese, calcium, copper and potassium.
Nutritional Analysis: One serving equals: 112 calories, 2g fat, 20g carbohydrate, 7.3g fiber, and 6g protein.
- . 1 cup dried pinto beans
- . 1 large yellow onion
- . 1 Tablespoon olive oil
- . 4 cloves garlic, minced
- . 4 cups filtered water
- . 2 bouillon cubes
- . dash of freshly ground sea salt
- . dash of freshly ground pepper
- . 2 bay leaves
- . 2 teaspoons dried rosemary, crushed between your fingers
- . 5 large carrots, diced
- . 2 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 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.
- Add more water if needed.
- Remove the bay leaves, add more salt and pepper if needed.