Linda's quick bean soup

13 Servings

Ingredients

Quantity Ingredient
¾ pounds Tightly packed chopped fresh kale, (6 cups)
1 cup Chopped onion
1 teaspoon Garlic powder
1 teaspoon Onion powder
48 ounces Red kidney beans, (3 cans) undrained
29 ounces No-salt-added whole tomatoes, (2 cans) undrained and chopped
15 ounces Garbanzo beans, (1 can) undrained
13¾ ounce No-salt-added chicken broth, (1 can)

Directions

Combine all ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour. Yield: 13 servings (serving size: 1 cup).

Per serving: 501 Calories; 3g Fat (6% calories from fat); 33g Protein; 90g Carbohydrate; 0mg Cholesterol; 98mg Sodium NOTES : When my daughter, Linda, came up with a new soup recipe, I liked it so much that I improvised and created this quick version. It's one of my family's favorites. -- Anne Jobes, Butler, New Jersey.

Recipe by: Cooking Light, Sept 1994, page 117 Posted to MC-Recipe Digest V1 #420 by igor@... on Jan 28, 1997.

Related recipes