Bean Soup With Kale Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAUSAGE, KALE, AND WHITE BEAN SOUP



Sausage, Kale, and White Bean Soup image

A comforting bean soup with spicy sausage and leafy kale. Easy to put together and delicious on a cold winter's day. You can substitute other sausage, onion instead of shallots, and other greens for the kale, and it will still be tasty!

Provided by Always Cooking Up Something

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 9h15m

Yield 8

Number Of Ingredients 8

1 cup dry navy beans
1 large bunch kale, rinsed, stemmed and chopped
1 tablespoon olive oil
1 pound spicy linguica sausage, sliced
1 cup chopped shallots
4 cups chicken broth
salt and pepper to taste
½ teaspoon hot sauce, or to taste

Steps:

  • Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse before using.
  • Cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. Use the natural release method to release pressure. Do not drain.
  • Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside.
  • Heat olive oil over medium heat in the soup pot. Brown the linguica slices on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
  • Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper, and hot sauce to taste.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 20.3 g, Cholesterol 49.9 mg, Fat 23.8 g, Fiber 6.5 g, Protein 19.2 g, SaturatedFat 8.5 g, Sodium 726.5 mg, Sugar 0.9 g

HEALTHY BEAN SOUP WITH KALE



Healthy Bean Soup With Kale image

We've all heard how anti-oxidants fight cancer, save eyesight, and prevent clogged arteries. Turns out lutein, a delicious 7 mg dose of which is supplied with each serving of this recipe, is even more beneficial than beta carotene. It delays lung aging and combats arthritis to boot! Who knew improving your health could be so quick and easy, and taste so good? Try it -- you'll see! P.S. Since I felt this lacked enough elements to chew on, I've been adding canned, sliced carrots (fast, easy & healthy!) for quite a while, and thought I'd update the recipe. Also, sometimes I add another can of beans, for the same reason. Glad so many of you have been enjoying this. There's a container in my frig right now - yum!

Provided by Barbara Steele

Categories     Lunch/Snacks

Time 22m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
8 garlic cloves, minced
1 medium yellow onion, chopped
4 cups raw kale, chopped (be sure to remove the spiny sections, there won't be many, but those that remain will be tough)
4 cups chicken broth or 4 cups vegetable broth, divided
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans navy beans, undrained, split
2 (15 ounce) cans sliced carrots, undrained
1 (28 ounce) can diced tomatoes
2 teaspoons Italian herb seasoning
salt and pepper
1 cup chopped parsley
shredded parmesan cheese

Steps:

  • In a large pot, heat olive oil.
  • Add garlic and onion; saute until soft and the onion is transparent.
  • Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes.
  • Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the carrots, tomatoes, herbs, salt and pepper.
  • Simmer 5 minutes.
  • In a blender or food processor, mix the reserved beans and broth until smooth.
  • Stir into the soup to thicken it nicely.
  • Simmer 15 more minutes.
  • Ladle into bowls; sprinkle with chopped parsley and shredded parmesan.
  • Serve with a nice loaf of crusty bread to soak up all the yummy broth!
  • For Vegetarian use the vegetable broth.

BLACK BEAN AND KALE SOUP



Black Bean and Kale Soup image

Provided by Katie Lee Biegel

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 quart low-sodium vegetable broth
Two 15-ounce cans black beans
2 cups frozen chopped kale
Sour cream, shredded cheese and diced avocado, for serving, optional

Steps:

  • In a Dutch oven, heat the olive oil over medium heat. Add the onion and saute until tender and translucent, 7 to 8 minutes. Stir in the garlic and cook 1 minute. Add the broth, beans (do not drain) and kale. Bring to a low boil, reduce to a simmer, cover and cook until heated through, about 25 minutes.
  • Serve with sour cream, shredded cheese and diced avocado, if desired.

KALE AND WHITE BEAN SOUP



Kale and White Bean Soup image

Mash the beans, and use them to thicken the broth; leave some whole for added texture.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 9

1 pound kale, stems (and veins, if desired) removed and leaves washed
2 tablespoons olive oil
1 onion, chopped
2 cans cannellini beans, (14.5 ounces each), drained and rinsed
4 cups water
2 cups chicken stock, or reduced-sodium canned broth
Salt and pepper
4 thick slices country bread
Grated Parmesan cheese, (optional)

Steps:

  • Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
  • Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
  • Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 441 g, Fat 12 g, Protein 22 g

KALE AND WHITE BEANS



Kale and White Beans image

I hated kale until a friend gave me a bunch from her garden and this recipe. I added a few ingredients. At dinner my husband ate two servings and asked me to make it again. Success!

Provided by Hinkle

Categories     Greens

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 bunch fresh kale, washed and stemmed
14 ounces canned white beans, rinsed and drained (I used navy beans)
4 -6 garlic cloves, peeled and diced
1 medium tomatoes, sliced thinly
1 medium onion, peeled and sliced thinly
4 -6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1/2 teaspoon sea salt
1 teaspoon oregano
1 teaspoon thyme
1/4-1/3 cup asiago cheese, sliced thinly (I used a vegetable peeler)

Steps:

  • If you can get fresh kale from a garden, wash it, shake off excess water, and store it in a partially airtight container in the frig for 3-4 days. As it "ages," it sweetens.
  • Heat the olive oil slowly in a large frying pan.
  • While the oil is heating, chop the kale in large strips. Set aside.
  • Saute onion and garlic over medium-low heat until they begin to turn color. Do not burn.
  • Throughout the rest of this prepartion do not overheat the oil. Medium should be the right temperature.
  • Stir in the brown sugar, oregano, and thyme. Stir gently for another minute or two until the sugar has disappeared.
  • If you need to add a bit more olive oil, do so at this point. You need a thin layer of hot oil covering the bottom of the pan.
  • Stir the chopped kale into the hot oil mix. Kale may look to be too much to fit in the pan, but be patient; as you stir it in, it begins to wilt down to a manageable size. Stir the kale gently for a few minutes, just long enough to cook it down a bit. Do not let it become soft.
  • Stir in the drained, rinsed beans, the balsamic vinegar, and the salt.
  • Lay the tomato slices on top.
  • Lay the thinly sliced asiago cheese on top of the tomatoes.
  • Turn off heat or turn down very low, cover and let steam for 5 minutes. Serve hot.

Nutrition Facts : Calories 287.9, Fat 13.9, SaturatedFat 2, Sodium 302.9, Carbohydrate 34.2, Fiber 5.8, Sugar 10.2, Protein 8.1

TUSCAN BEAN SOUP



Tuscan Bean Soup image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 3 1/2 quarts, 8 servings

Number Of Ingredients 20

1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
3 tablespoons olive oil, plus more for drizzling on bread
1/2 pound diced pancetta
2 cups diced yellow onions
1 cup diced celery
1 cup diced carrots
4 cloves garlic, sliced
Salt and freshly ground black pepper
1 (14-ounce) can diced tomatoes
1 (14-ounce) can chick peas, drained and rinsed
2 quarts chicken stock, plus extra water if needed
2 sprigs rosemary
3 sprigs thyme
1 sprig oregano
1 bay leaf
1 teaspoon red chili flakes
2 heads Lacinata kale, stems removed and cut into bite size pieces
1 loaf Italian peasant bread, cut into thick slices
Parmigiano-Reggiano, grated, for serving

Steps:

  • Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.
  • In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.
  • Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.

TUSCAN WHITE BEAN SOUP WITH KALE



Tuscan White Bean Soup with Kale image

A hearty, healthy vegetarian soup made with cannellini beans! A parmesan rind and fresh herbs add richness to this Italian classic. Gluten-free and ready in less than an hour!

Provided by Debra

Categories     Soup

Time 45m

Number Of Ingredients 13

1 large bunch kale
2 cans cannellini beans (14 oz each)
1 onion (diced)
3 carrots (diced)
2 tbsp olive oil
1 tbsp tomato paste
1 tbsp chopped fresh rosemary
1 tsp fresh thyme leaves
8 cups water
1 parmesan cheese rind (can be eliminated to make this vegan)
kosher salt (to taste)
black pepper (to taste)
grated parmesan cheese (optional topping)

Steps:

  • Dice the onions and carrots. Chop the rosemary and pick the thyme leaves and set aside.
  • Place a large stock pot over medium heat and add 1 tbsp of olive oil. Once the oil is hot, add onions and sweat until translucent but not browning, about 5 - 8 minutes.
  • Add carrots to the pot with the onions until they begin to sweat and turn bright orange, about 2 minutes. Season carrot/onion mixture with salt.
  • Make a space in the center of the pot, drizzle in another tablespoon of olive oil and let it heat up a bit. Add the fresh herbs and let them sizzle in the oil for about a minute, then stir to combine.(see recipe notes)
  • Clear a space in the center of the pan and add the tomato paste. Let it sizzle and cook for a minute, until the color seems to darken a bit. Stir to combine with other ingredients in the pan.
  • Add both cans of cannellini beans ALONG WITH THE LIQUID IN THE CAN! This liquid is going to thicken the soup and give it additional flavor. Season with salt.
  • Add 8 cups of water and the parmesan rind if using. Tear the kale from the stems and add to soup in large chunks.
  • Cover and bring to a boil. Lower heat to a medium simmer for 20-30 minutes. Season with salt and pepper to taste.
  • Serve topped with freshly grated parmesan cheese.

Nutrition Facts : Calories 180 kcal, Carbohydrate 29 g, Protein 10 g, Fat 5 g, SaturatedFat 1 g, Sodium 383 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving

KALE & BEAN SOUP



Kale & Bean Soup image

Chock-full of veggies, this soup soothes both the body and the spirit. The kale is packed with nutrients, including omega-3s, and the beans add a natural creaminess. -Beth Sollars, Delray Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

2 medium onions, chopped
2 cups cubed peeled potatoes
1 tablespoon olive oil
4 garlic cloves, minced
1 bunch kale, trimmed and coarsely chopped
3-1/2 cups vegetable broth
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups water
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon pepper
1 bay leaf
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

  • In a Dutch oven, saute onions and potatoes in oil until tender. Add garlic; cook 1 minute longer. Stir in the kale, broth, tomatoes, water, Italian seasoning, paprika, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until kale is tender., Cool slightly. Discard bay leaf. In a blender, process 3 cups soup until smooth. Return to pan; add beans and heat through.

Nutrition Facts : Calories 152 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

KALE AND BEAN SOUP



Kale and Bean Soup image

This recipe is from my web-site ( www.portuguese-recipes.com ).It has many variations this is my rendition of it.It's a great meatless soup but you can always add sausage or even stew beef.

Provided by Gil24790

Categories     Clear Soup

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil or 1 tablespoon canola oil
6 -8 garlic cloves (crushed or minced)
1 large onion, chopped
4 cups kale, chopped if fresh (you can use frozen 2 or 3 pkgs. or if canned use 2 to 3 cans)
you can substitute spinach, swiss chard, mustard greens, cabbage, turnip greens, collard greens (these work well)
4 cups chicken broth or 4 cups vegetable broth
2 (15 1/2 ounce) cans white beans
1 (15 ounce) can tomatoes or 1 cup chopped tomato
1 teaspoon dried thyme
1 teaspoon rosemary
salt and pepper
1 cup of chopped parsley

Steps:

  • In a large pot, heat olive oil then add garlic and onion.
  • Sauté these ingredients until soft.
  • Add kale and sauté until wilted.
  • Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs,salt and pepper.
  • Simmer 5 to 10 minutes.
  • Use a blender, or what have you, mix the remaining beans and broth until smooth.
  • I bet your asking why, its to thicken the soup.
  • Mix into soup.
  • Simmer for 15 to 20 minutes.
  • Serve it up in bowls and dress with parsley.
  • For Vegetarians use the vegetable broth.
  • Thanks for all the great reviews. All the substitutions and ideas are wonderful. I will try most of them myself. Again thanks. Gil2 ( www.Portuguese-recipes.com).

SAUSAGE, CANNELLINI AND KALE SOUP



Sausage, Cannellini and Kale Soup image

Make and share this Sausage, Cannellini and Kale Soup recipe from Food.com.

Provided by Jo Coburn

Categories     Pork

Time 1h20m

Yield 12-14 serving(s)

Number Of Ingredients 9

1 lb mild Italian sausage, casings removed
4 tablespoons olive oil
2 onions, chopped
2 garlic cloves, crushed or minced
2 quarts stock, homemade chicken, turkey, vegetable
1 cup white wine
1/2 teaspoon dried thyme
1 bunch kale, washed and chopped
4 cups cooked cannellini beans

Steps:

  • Saute crumbled sausage in oil until well browned. Set aside.
  • Saute onions and garlic until translucent. Combine with stock in a large pot.
  • Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
  • Bring to a boil, cover, and simmer 15 minutes.
  • Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.

Nutrition Facts : Calories 274.3, Fat 15.5, SaturatedFat 4.4, Cholesterol 21.6, Sodium 718.4, Carbohydrate 18.1, Fiber 5.2, Sugar 2.9, Protein 12.5

TWO-BEAN SOUP WITH KALE



Two-Bean Soup With Kale image

This hearty vegetarian soup warms up chilly nights. Use any type of canned beans you happen to have on hand, and add rotisserie chicken or Italian sausage for a heftier dish, if you prefer

Provided by bevbar

Categories     < 60 Mins

Time 35m

Yield 9 cups, 6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 teaspoon salt, divided
4 cups organic vegetable broth, divided (such as Emeril's)
2 (15 ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
7 cups stemmed chopped kale or 1 bunch kale
1 (15 ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon fresh ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary

Steps:

  • Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
  • Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.

Nutrition Facts : Calories 318.2, Fat 8.6, SaturatedFat 1.3, Sodium 662.2, Carbohydrate 46.6, Fiber 15.7, Sugar 3.3, Protein 16.4

SPICY BLACK BEAN, HOMINY AND KALE STEW



Spicy Black Bean, Hominy and Kale Stew image

Hominy is a new way to add corn to your soups and stews. It pairs nicely with black beans and kale in this hearty recipe.

Provided by Anjali Shah

Categories     Soup

Time 40m

Number Of Ingredients 16

2 poblano chiles
8 ounces tomatillos (husks removed and halved (about 4))
1 tbsp extra virgin olive oil
1.5 cups chopped onion
1 jalapeño (seeded and minced)
3 garlic cloves (minced)
2 tsp ground cumin
3 cups organic low sodium vegetable broth
1/2 tsp salt (more to taste)
1/8 tsp ground red pepper (optional)
30 oz unsalted black beans, rinsed and drained (2 cans)
8 oz bunch kale, tough stems removed, leaves chopped (about 4 packed cups)
15 oz hominy, rinsed and drained (1 can)
6 tbsp reduced-fat sour cream or 2% Greek yogurt
1/2 cup shredded sharp white cheddar cheese (or mexican shredded cheese blend)
1/4 cup chopped fresh cilantro

Steps:

  • Preheat broiler to high.
  • Place poblano chiles on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside. [Alternatively, you can just dice the poblano chiles and throw them into the pot with the onions & jalapeño if you don't feel like roasting them!]
  • Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally.
  • Meanwhile, place the tomatillos in a food processor, and process until smooth. Set aside.
  • Add garlic and cumin; sauté 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Add roasted poblanos and hominy; cook for 2 minutes or until heated through.
  • Ladle into each of 4 shallow bowls; top evenly with sour cream/Greek yogurt and/or cheese. Sprinkle with cilantro.

Nutrition Facts : Calories 266 kcal, Carbohydrate 38.8 g, Protein 14.1 g, Fat 7.2 g, SaturatedFat 2.8 g, Cholesterol 9.3 mg, Sodium 445.9 mg, Fiber 11.7 g, Sugar 4.6 g, ServingSize 1 serving

BUTTERNUT SQUASH, KALE, AND WHITE BEAN SOUP



Butternut Squash, Kale, and White Bean Soup image

Butternut Squash, Kale and White Bean Soup uses seasonal ingredients to create a comforting 1-pot meal. Ready in just 40 minutes, this warming + nourishing soup will become an instant favorite.

Provided by Jamie Vespa MS, RD

Categories     Soup/Stew

Time 55m

Number Of Ingredients 18

2 Tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
2 celery ribs, finely chopped
5 garlic cloves, minced
1/2 tsp. chili flakes
1 lb. peeled and cubed butternut squash ((sub sweet potatoes))
8 thyme sprigs
1 (15-oz.) can Great Northern Beans, rinsed and drained ((sub white bean of choice))
4 cups stemmed and roughly chopped lacinato kale
4 cups lower-sodium vegetable broth
2 cups water
3/4 tsp. smoked paprika
1 tsp. kosher salt
1/2 tsp. black pepper
1/3 cup heavy cream ((sub cashew cream*))
1/3 cup grated Parmesan cheese, plus more for garnish
1 to 2 Tbsp. chopped fresh sage leaves
Toasted pumpkin seeds for garnish (optional)

Steps:

  • Heat oil in a Staub 7-qt Cast Iron Cocotte over medium. Once hot, add onions and celery; cook 8 minutes, until soft.Stir in garlic, chili flakes, butternut squash, and thyme sprigs; cook 4 to 5 minutes, until aromatic.
  • Add white beans, kale, broth, water, smoked paprika, salt, and pepper; increase heat to bring soup to a boil. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, or until squash is tender.
  • Remove thyme sprigs, and stir in heavy cream, Parmesan, and sage. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese, if desired.

Nutrition Facts : ServingSize 2 cups, Calories 332 kcal, Protein 11 g, Carbohydrate 45 g, Fiber 5 g, Sugar 13 g, Fat 16 g, SaturatedFat 5 g, Sodium 800 mg

WHITE BEAN AND KALE SOUP



White Bean and Kale Soup image

Simple and hearty soup made with fresh kale, white beans, and veggies. Easy to make and so flavorful.

Provided by Rena

Categories     Soup

Time 40m

Number Of Ingredients 12

2 tbsp olive oil
3-4 cloves garlic (pressed)
2 large carrots (peeled and diced)
1 yellow onion (finely diced)
1 stalk celery (diced)
2 bay leaves
2 tsp Italian seasoning
45 oz cannellini beans (3 x 15 oz cans, drained and rinsed)
1 tbsp tomato paste
2 cups kale or baby spinach (chopped)
4 cups vegetable Broth (or chicken broth)
Salt and black pepper (to taste)

Steps:

  • Heat the oil in a large pot over medium-high heat.
  • Add the onion, garlic and saute for 2-3 minutes, or until the onion softens.
  • Then, add the carrots and celery and cook for 4- 5 minutes, stirring often. Stir in the beans, tomato paste, sprinkle the seasonings, and add the bay leaves.
  • Pour the broth and bring to a boil, then let the soup simmer for 15-20 minutes.
  • Once the soup is done, remove it from heat. Use a potato masher to mash some of the beans, straight into the pot, for a creamier texture.
  • Place back on the heat, add the kale or baby spinach and cook for 2 minutes more, or just until wilted.
  • Discard the bay leaves and serve the soup warm!

Nutrition Facts : ServingSize 1 bowl, Calories 237 kcal, Carbohydrate 42 g, Protein 14 g, Fat 5 g, SaturatedFat 1 g, Sodium 1180 mg, Fiber 12 g, Sugar 4 g, UnsaturatedFat 4 g

PASTA, KALE AND WHITE BEAN SOUP



Pasta, Kale and White Bean Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 slices bacon, chopped
1 small onion, diced
3 carrots, cut into 1/2-inch pieces
2 cloves garlic, minced
1 tablespoon tomato paste
3/4 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/2 cup grated parmesan, plus 1 small piece rind
1 1/2 cups small pasta, such as ditalini (about 8 ounces)
1 15-ounce can white beans, drained and rinsed
1 cup frozen chopped kale, thawed and squeezed dry

Steps:

  • Put the bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the carrots, garlic, tomato paste, thyme and 1/2 teaspoon each salt and pepper and cook until the carrots begin to soften, about 2 minutes.
  • Add the chicken broth, 6 cups water and the parmesan rind. Increase the heat to high; cover and bring to a boil. Add the pasta and beans and cook, uncovered, 5 minutes. Reduce the heat to medium and add the kale. Simmer, uncovered, until slightly thickened, about 7 minutes. Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper. Ladle into bowls and top with the remaining cheese.
  • Per Serving: Calories: 499; Total Fat: 16 grams; Saturated Fat: 6 grams; Protein: 23 grams; Total carbohydrates: 66 grams; Sugar: grams; Fiber: 9 grams; Cholesterol: 44 milligrams; Sodium: 763 milligrams

BEAN SOUP WITH KALE



Bean Soup With Kale image

Each serving supplies 7mg of lutein, a healthy dose for the day.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley

Steps:

  • In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 31 g, Fat 2.5 g, Fiber 7.3 g, Protein 11 g, SaturatedFat 0.4 g, Sodium 220.4 mg, Sugar 1.8 g

TUSCAN WHITE BEAN AND KALE SOUP



Tuscan White Bean and Kale Soup image

Cozy up to this Tuscan white bean and kale soup with bacon, cannellini beans, fresh rosemary, and lacinato kale. It's hearty, thick, and crazy flavorful.

Provided by Katya

Categories     Soup

Time 55m

Yield 6

Number Of Ingredients 14

3 (15 oz.) cans cannellini beans, divided
4 cups chicken broth, divided
1 Tbsp. olive oil or avocado oil
3 strips bacon, chopped
1 medium onion, chopped, about 1 cup
1 medium carrot, chopped, about 1/2 cup
2 ribs celery, chopped, about 1/2 cup
4 cloves garlic, minced
1 Tbsp. fresh minced rosemary
1 medium russet potato, peeled and 1/2-inch diced, about 1 1/2 cups
2 cups chopped lacinato kale or curly kale, lightly packed
1/4 cup chopped parsley
Kosher salt and fresh black pepper
Freshly grated Parmesan cheese, for serving, optional

Steps:

  • Drain and rinse one can of cannellini beans. Add to a blender or food processor with 1 cup of chicken broth. Blend until smooth. Drain and rinse the other two cans of beans and set them aside.
  • Heat oil in a large dutch-oven or soup pot over medium heat. Add bacon and cook until bacon renders fat and crisps up.
  • Add onion, carrots, and celery. Cook until softened, about 6-7 minutes, stirring occasionally.
  • Stir in garlic and rosemary. Cook until fragrant, about 30 seconds, while stirring constantly.
  • Add blended beans, drained beans, potatoes, and the remaining chicken broth. Season with salt and pepper to taste. Simmer over medium or medium-low heat, for 20-25 minutes, uncovered, or until vegetables are tender and broth slightly reduced.
  • Stir in kale and simmer for a few minutes or until wilted. Taste the soup and add more salt if needed. Stir in chopped parsley. Serve soup with grated Parmesan cheese. It's also really good with crusty bread for dipping.

Nutrition Facts : Calories 445 calories, Sugar 3.8 g, Sodium 1638.1 mg, Fat 9.5 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 68.7 g, Fiber 14.7 g, Protein 23.9 g, Cholesterol 13.2 mg

More about "bean soup with kale food"

CREAMY WHITE BEAN SOUP WITH KALE - THE FIRST MESS
creamy-white-bean-soup-with-kale-the-first-mess image
Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery to the pot and stir. Sauté the vegetables until lightly …
From thefirstmess.com
5/5 (124)
Calories 255 per serving
Category Appetizer, Main Course, Soup
  • Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery to the pot and stir. Sauté the vegetables until lightly softened and translucent, about 5 minutes.
  • To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock to the pot and stir once more. Bring the soup to a boil.
  • Once boiling, ladle half of the soup into an upright blender. Add the lemon juice to the blender as well. Carefully bring the speed of the blender up to high and blend until this portion of the soup is totally liquified. Pour this liquified portion back into the pot. Season the soup with salt and pepper.
  • Add the kale to the pot and bring the soup to a boil. Once the kale is slightly wilted and bright green, season the soup once more with salt and pepper, if you find it necessary. Stir in the chopped parsley as well. Serve the soup hot.


TUSCAN BEAN AND KALE SOUP - TASTY KITCHEN
tuscan-bean-and-kale-soup-tasty-kitchen image
Cook until broth has reduced by about half. Add the rest of the broth, beans, diced tomatoes with juices, and Parmesan rind. Bring to a boil and reduce to a simmer. Cover with a tight-fitting lid and cook for at least 20 minutes. Add …
From tastykitchen.com


KALE AND WHITE-BEAN STEW RECIPE - FOOD & WINE
Add the remaining tablespoon of oil to the pan and then stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 3 minutes. Advertisement. Step 2. …
From foodandwine.com
5/5 (268)
Category Kale Soup
Servings 4
  • In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook, breaking the meat up with a fork, until the it loses its pink color, about 2 minutes. Add the remaining tablespoon of oil to the pan and then stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.
  • Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes. Stir in the tomatoes, salt, and pepper; bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.
  • Stir the beans into the stew and cook until warmed through, about 5 minutes. If you like, mash some of the beans with a fork to thicken the sauce.


TWO-BEAN SOUP WITH KALE RECIPE | MYRECIPES
Recipes; Two-Bean Soup with Kale; Two-Bean Soup with Kale. Rating: 4 stars. 105 Ratings. 5 star values: 56 4 star values: 28 3 star values: 15 2 star values: 3 1 star values: 3 Read …
From myrecipes.com
4/5
  • Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
  • Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.


VEGAN WHITE BEAN & KALE SOUP | PLANT-BASED RECIPES BY ...
Now add the beans and vegetable broth. Bring to a boil. Once boiling, reduce to a simmer and simmer, partially covered, for 30 minutes. Remove the bay leaf, stir in the …
From riseshinecook.ca
5/5 (3)
Servings 4
Cuisine Mediterranean
Category Soup
  • In a large soup pot, sauté the onion, celery, and carrot with ¼ cup water for about 10 minutes, adding water as needed to prevent burning or sticking.
  • Now add the garlic, thyme, rosemary sprigs (or the dried versions) as well as red pepper flakes, bay leaf, black pepper. Stir and cook for another minute.and continue to sauté for another minute.
  • Now add the beans and vegetable broth. Bring to a boil. Once boiling, reduce to a simmer and simmer, partially covered, for 30 minutes. Remove the bay leaf, stir in the nutritional yeast and turn the heat off.
  • Remove 3 to 4 cups of the soup and place in a blender and blend until smooth. Return the blended soup to the pot and stir to combine. You can also use an immersion blender and blend about half the soup. This gives the soup a slightly thicker texture. Stir in the kale and lemon juice and let sit for a few minutes until the kale wilts.


WHITE BEAN AND KALE SOUP - RUNNING ON REAL FOOD
Step 1. Heat the olive oil in medium to large soup pot then add the celery, onion and garlic.. Saute for a few minutes until tender and fragrant. Step 2. Add the beans, bay leaves, …
From runningonrealfood.com
3/5 (2)
Total Time 12 hrs 30 mins
Category Soup
Calories 167 per serving
  • Place the white beans in a large bowl and fill the bowl with water until the beans are submerged by a few inches. Soak at room temperature or in the fridge overnight. When you’re ready to make the soup, drain the beans and rinse well.
  • Heat a medium pot with olive oil, add onion, celery and garlic and sauté until tender and aromatic.
  • Add beans, rosemary, bay leaves, salt, pepper and water. Bring to a light and steady simmer, uncovered, for approximately 20 minutes.


CREAMY WHITE BEAN SOUP WITH KALE - RAINBOW PLANT LIFE
Bring the soup to a boil, then reduce the heat and cover. Simmer for 15 minutes, or until the potatoes are tender. Blend half of the soup, using an immersion blender (or transfer …
From rainbowplantlife.com
5/5 (210)
Total Time 50 mins
Category Dinner, Soup
  • Heat the oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the onion, celery, and carrots, along with a pinch or two of salt. Cook until the vegetables are softened and starting to just turn brown, 6-8 minutes.
  • Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot, add the onion, carrots, and celery and a pinch or two of salt. Cook for 6-8 minutes, or until the vegetables are softened. Add a bit more oil as needed, since the Instant Pot inner pot is stainless steel.


INSTANT POT WHITE BEAN SOUP WITH KALE - TASTE AND SEE
Comfort Food Dinner Hearty March Recipes Soups. Instant Pot White Bean Soup with Kale. Instant Pot White Bean Soup with Kale – a hearty, smoky and delicious bean soup …
From tasteandsee.com
4.8/5 (4)
Total Time 1 hr 27 mins
Category Soups
Calories 411 per serving
  • Add the olive oil, onions, celery, carrots, fresh herbs, garlic powder, and pepper to the Instant pot.
  • Seal the pot and pressure cook for 32 minutes. It will take about 25 minutes for the pot to come to pressure. When the pressure cook time is up allow for a 20 minute pressure release and remove the lid.


TURKEY WHITE BEAN SOUP WITH KALE - FAMILY FOOD ON THE TABLE
Add the ground turkey, Italian seasoning, salt and pepper. Cook, breaking up the turkey with a spatula, until the turkey is browned and cooked through. Add the diced tomatoes, …
From familyfoodonthetable.com
4.4/5 (31)
Total Time 40 mins
Category Soups
Calories 390 per serving
  • Heat the oil in a large pot over medium heat. Add the onions and carrots and sauté for 4-5 minutes, until softened. Add the garlic and sauté for another minute, until fragrant.
  • Add the ground turkey, Italian seasoning, salt and pepper. Cook, breaking up the turkey with a spatula, until the turkey is browned and cooked through.
  • Add the diced tomatoes, beans and broth and bring to a simmer. Simmer for 15-30 minutes, depending on how much time you have.


PORTUGUESE BEAN SOUP RECIPE WITH KALE AND SAUSAGE
Since Portuguese Bean Soup is a hearty comfort food historically made in homes all over the country, there isn’t just one way to prepare it. Many variations of this popular …
From dobbernationloves.com
5/5 (1)
Total Time 30 mins
Category Main Course, Soup
Calories 408 per serving
  • Add oil, onions and garlic to a large pot or dutch oven and cook over medium high heat for 3 minutes.
  • Add the potatoes, chopped kale, chicken stock, sherry, zest, paprika, and 1/2 teaspoon salt to the pot.
  • Bring to a boil, then lower the heat. Cover and simmer for 15-20 minutes to soften the potatoes and kale.
  • Peel the sausage casings off then cut the cured meat into thin coins. Stir in the sausage, white beans, and cream. Simmer another 5 minutes. Serve hot with Portuguese bread.


SLOW COOKER 15 BEAN SOUP WITH HAM AND KALE - BOWL OF DELICIOUS
Chop some carrots, onion, and celery, and throw it all in your slow cooker with the beans, ham, kale, and broth. Season with salt and pepper, cook, and serve! Add some …
From bowlofdelicious.com
5/5 (10)
Total Time 8 hrs 10 mins
Category Soup
Calories 266 per serving
  • Before making this soup, soak the beans. Put beans in a container and cover with double the amount of water, as well as 1 tablespoon of salt, and allow to soak in the refrigerator overnight.
  • Add all ingredients, including a pinch of salt and some pepper, except parsley to your slow cooker.


KALE AND WHITE BEAN SOUP RECIPE - REAL SIMPLE
1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces) 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups) 2 tablespoons chopped fresh …
From realsimple.com
3.5/5 (360)
Total Time 30 mins
Servings 8
Calories 205 per serving
  • Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
  • Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.


CREAMY WHITE BEAN AND KALE SOUP {DAIRY FREE} • FIT MITTEN ...
Over medium heat in a medium-large dutch oven or heavy-bottomed pot, add oil, onions, carrots, celery, minced garlic cloves and spices. Stir frequently for 5-8 minutes, cooking until carrots and celery are slightly soft. 3. Add broth, whole white beans and mashed white beans, plus salt and pepper.
From fitmittenkitchen.com
Reviews 1
Servings 6
Cuisine American
Category Soup


TUSCAN KALE SOUP WITH WHITE BEANS AND LENTILS | FOODTALK
GET MORE DELICIOUS RECIPES & IDEAS HERE. TELL ME ABOUT THIS TUSCAN SOUP WITH WHITE BEANS, LENTILS, AND KALE. Level of difficulty: Easy. Rinse, chop, measure, and cook… you can do it! Flavor: Italian spices blend with comforting chicken broth, legumes, and veggies to create a cozy and delicious dish. Time: Give yourself about 60 …
From foodtalkdaily.com
Servings 10-12
Total Time 1 hr


TUSCAN-STYLE PINTO BEAN SOUP WITH KALE | LISA'S KITCHEN ...
A light but hearty and healthy Italian bean and kale soup — perfect and comforting. Tuscan-Style Pinto Bean Soup with Kale Italian food has a knack for appealing in all weathers, hot or cold. Light and hearty at the same time, I couldn't resist one more kick at the old bean and vegetable soup can before the summer finally kicks in and lighter dinner fare takes over. And …
From foodandspice.com
Cuisine Italian
Servings 8


30 MINUTE WHITE BEAN SOUP WITH KALE - MIDWEST FOODIE
Instructions. Heat oil in a large soup pot or Dutch oven over medium-high heat. Add onion, celery, and carrots. Cook, stirring frequently for 8 minutes. Add garlic, oregano, thyme, sage and a large pinch of salt and pepper. Cook for 1 minute, stirring frequently. Add vegetable broth to the pot. Add white beans.
From midwestfoodieblog.com
5/5 (54)
Calories 287 per serving
Category Main Dish


WHITE BEAN AND KALE SOUP - THE ART OF FOOD AND WINE
White Bean and Kale Soup with crispy pancetta and rosemary is a warm and hearty soup that takes less than an hour to make! This cozy white bean soup is big on flavor and perfect for lunch or dinner . Pancetta and lemon zest give this soup an added layer of flavor. This popular Tuscan-style soup is also called “Ribolitta” and often includes Italian sausage for …
From theartoffoodandwine.com
Ratings 5
Category Dinner, Soup
Cuisine American
Total Time 50 mins


TUSCAN WHITE BEAN SOUP WITH MUSHROOMS & KALE | SOUP ...
While the soup simmers, add the remaining cup of cannellini beans and a little water to a blender or food processer and puree until smooth. Stir into soup to thicken. Step 5: Add chopped kale and ½ cup grated Pecorino cheese and stir until cheese is completely melted and the kale is wilted, approximately 3-4 minutes. Taste and adjust ...
From cookerybookplus.com
Cuisine Italian
Category Soup
Servings 6
Total Time 1 hr 15 mins


CHRISTINA PIRELLO: KALE AND WHITE BEAN SOUP – FOOD FOR ...
Kale and White Bean Soup: This chunky soup has everything I love, from root veggies to potatoes to the gloriously heart healthy cannellini beans I just adore. With vegan sausage and some fresh kale stirred in, this soup is almost a meal on its own. Makes 2-4 servings. Ingredients – Extra virgin olive oil-2 cloves fresh garlic, smashed, minced
From ffl.org


15 HEALTHY KALE SOUP RECIPES (VEGETARIAN AND VEGAN ...
Kale and White Bean Orzo Soup. This simple Kale, White Bean and Orzo Soup is made with a cozy lemony-rosemary broth and can be ready to go in just 30 minutes. It’s naturally vegetarian and also vegan (if you nix the Parmesan), and chock-full of fresh kale and lots of protein. It’s completely customizable with whatever fresh herbs, beans, or ...
From delishknowledge.com


CANNELLINI BEAN SOUP WITH KALE RECIPE - FOOD NEWS
Join now & get access to 10,500+ healthy, delicious recipes. Kale and White Bean Soup . 3. 1. 1. SmartPoints® value per serving. Meal Items. fat free reduced sodium vegetable broth. ¾ cup(s) canned cannellini beans. Optional (for thicker soup): Scoop about 2 cups of the soup (mostly beans and vegetables, along with a little broth) into a blender (or the basin of an immersion …
From foodnewsnews.com


BLACK BEANS AND KALE SOUP - ALL INFORMATION ABOUT HEALTHY ...
Spiced black bean & chicken soup with kale - BBC Good Food hot www.bbcgoodfood.com. Method STEP 1 Heat the oil in a large saucepan, add the garlic, coriander stalks and lime zest, then fry for 2 mins until fragrant. Stir in the cumin and chilli flakes, fry for 1 min more, then tip in the tomatoes, beans and stock. Bring to the boil, then crush the beans against the bottom of …
From therecipes.info


KALE BEAN SOUP (ONLY 206 CALORIES!) - BROOKLYN FARM GIRL
Kale Bean Soup Recipe. This is a healthy soup recipe made with kale, beans and tomatoes. You most likely have everything you need already in your kitchen, so you don’t even have to go to the store. You’ll need: olive oil, minced garlic, onion, kale, beans, tomatoes, broth, Italian seasoning, cayenne pepper and salt & pepper.
From brooklynfarmgirl.com


TUSCAN RIBOLLITA - HEALTHY SEASONAL RECIPES
Step 2: Cook Vegetables. Over a medium-high burner, heat the olive oil in a large heavy soup pot. Add the chopped carrot mixture, chopped onions, and salt and cook until vegetables and onions start to slightly brown and the soup pot forms a …
From healthyseasonalrecipes.com


FOOD: TOMATO AND WHITE BEAN SOUP WITH SAUSAGE AND KALE ...
Cook for another five minutes until the vegetables soften. Add the chicken stock, crushed tomatoes (rinse the can out with two cups of water), beans, bay leaves, and honey. Cover, bring to a boil ...
From thestarphoenix.com


WHITE BEAN AND KALE SOUP WITH TURKEY SAUSAGE - GLUTEN FREE ...
White Bean And Kale Soup With Turkey Sausage is a gluten free recipe with 3 servings. One portion of this dish contains roughly 42g of protein, 20g of fat, and a total of 588 calories. This recipe covers 51% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. It works best as a main course, and is done in approximately 1 hour and 25 …
From fooddiez.com


13 KALE SOUP RECIPES (THE JACKPOT OF DELICIOUS IDEAS)
From a simple and light Tuscan Kale Soup to the bright purée of Yellow Split Pea With Lemon And Kale to the bean-forward Creamy White Bean Soup With Kale, vegan #12 will definitely surprise you with all that flavor. 1. Creamy Chicken Kale Soup. Creamy kale soup recipes are so hearty and earthy and filling!
From cookingchew.com


BEAN SOUP WITH KALE RECIPES
Healthy Bean Soup With Kale Recipe - Food.com tip www.food.com. Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes. Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans… From therecipes.info. See details. 2022-01-12 · Add broth, beans, and tomatoes, then bring soup to a boil. Reduce heat and …
From tfrecipes.com


BEYOND SAUSAGE, KALE, AND WHITE BEAN SOUP
Beyond Sausage, Kale, and White Bean Soup. Serves. 2-4. Prep Time. 5 MIN. Cook Time. 40 MIN. INGREDIENTS PREPARATION. 1/2 medium onion. 2 carrots. 2 celery stalks. 2 Beyond Meat Hot Italian Sausages. 2 tbsp olive oil . 3 cloves garlic. 1.5 tbsp Italian seasoning. 1 can cannellini beans drained and rinsed. 4 cups vegetable broth. 1/2 tsp salt plus more to taste. 5 …
From beyondmeat.com


BEAN SOUP WW - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Weight Watchers Bean Soup Recipe - Food.com tip www.food.com. 1 chopped onion 1 (15 ounce) can pinto beans 1 (15 ounce) can black beans 1 (15 ounce) can rotel 1 (48 ounce) can V8 vegetable juice 1 (1 ounce) package taco seasoning mix 1 (1 ounce) package hidden valley ranch dressing mix DIRECTIONS brownbeef and onion together then mix rest and simmer 20 …
From therecipes.info


Related Search