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Kale Soup Plus Recipe

Recipe by: BettySue

"Unable to find a recipe for kale using what ingredients I had on hand, I decided to be creative. Amazingly, it was delicious! I didn't use any salt or pepper and yet the taste was not at all bland. The kale was very tender but not soupy. This will definitely be a go-to recipe for kale."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook40 m
  • Ready In55 m
  • 1Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until onion is softened, 5 to 10 minutes. Stir potatoes into onion mixture and cook until potatoes are lightly browned, 2 to 3 minutes.
  • 2Stir kale into potato mixture and drizzle in sesame oil. Cook and stir until kale is wilted, about 2 minutes. Stir black beans and sun-dried tomatoes into kale-potato mixture; pour in chicken broth. Simmer soup until potatoes are tender, about 30 minutes.
Footnotes
  • Cook's Note:
  • Using the broth this dish can be a soup. Draining the broth it can be a side dish. Vegetable broth can be used to make it vegetarian.
Ingredients
  • 6 servings
  • 367 cals
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 tablespoon roasted garlic
  • 6 small potatoes (such as Klondike Gourmet® red skin potatoes), cut into bite-size pieces, or more to taste
  • 1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
  • 2 tablespoons sesame oil
  • 1 (14 ounce) can black beans, drained and rinsed
  • 4 drained oil-packed sun-dried tomatoes
  • 1 (32 ounce) carton chicken broth
Nutrition

Amount per serving ( 5 total)

  • Calories:
    367
    18%
  • Fat:
    10.6
    16%
  • Carbs:
    59
    19%
  • Protein:
    11.9
    24%
  • Cholesterol:
    4
    1%

Based on a 2,000 calorie diet

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