Delicious Kale and Pinto Bean Soup
There’s nothing better than a warm bowl of soup on a chilly fall day. This soup contains kale, a superfood that’s packed with vitamins, minerals and cancer-fighting enzymes. It contains loads of vitamin A, vitamin C, B6, manganese, calcium, copper and potassium.
Here’s what you need:
- 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 the 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.
Nutritional Analysis: One serving equals: 112 calories, 2g fat, 20g carbohydrate, 7.3g fiber, and 6g protein.