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.