My Trainers Kale Soup Food

MY TRAINER'S KALE SOUP

My Trainer's Kale Soup image

So much flavor and so easy to customize with your choice of greens! You can even substitute vegetable stock to make this a fully vegetarian dish! Serve with crusty bread for dipping. Tastes even better the next day! Enjoy!

Provided by sarah

Categories Kale Soup

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, or as needed
1 large onion, diced
5 carrots, sliced
5 stalks celery, chopped
salt and ground black pepper to taste
2 cloves garlic, minced
1 (32 fluid ounce) container chicken stock
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed, divided
1 cup chopped kale, or to taste
1 tablespoon apple cider vinegar, or to taste

Steps:

Heat olive oil in a stockpot over medium heat; cook and stir onion, carrots, celery, salt, and pepper in the hot oil until carrots are tender, 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant, about 2 minutes.
Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
Blend remaining 1/2 can cannellini beans in a food processor or blender until smooth; stir into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture; bring to a boil. Reduce heat and simmer until flavors have blended, 20 to 30 minutes.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 32.7 g, Cholesterol 0.5 mg, Fat 7.9 g, Fiber 10.4 g, Protein 8.9 g, SaturatedFat 1.2 g, Sodium 945.9 mg, Sugar 4.8 g

MY TRAINER'S KALE SOUP

My Trainer's Kale Soup image

So much flavor and so easy to customize with your choice of greens! You can even substitute vegetable stock to make this a fully vegetarian dish! Serve with crusty bread for dipping. Tastes even better the next day! Enjoy!

Provided by sarah

Categories Kale Soup

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, or as needed
1 large onion, diced
5 carrots, sliced
5 stalks celery, chopped
salt and ground black pepper to taste
2 cloves garlic, minced
1 (32 fluid ounce) container chicken stock
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed, divided
1 cup chopped kale, or to taste
1 tablespoon apple cider vinegar, or to taste

Steps:

Heat olive oil in a stockpot over medium heat; cook and stir onion, carrots, celery, salt, and pepper in the hot oil until carrots are tender, 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant, about 2 minutes.
Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
Blend remaining 1/2 can cannellini beans in a food processor or blender until smooth; stir into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture; bring to a boil. Reduce heat and simmer until flavors have blended, 20 to 30 minutes.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 32.7 g, Cholesterol 0.5 mg, Fat 7.9 g, Fiber 10.4 g, Protein 8.9 g, SaturatedFat 1.2 g, Sodium 945.9 mg, Sugar 4.8 g

KALE SOUP

Kale Soup image

This is a combination of several Kale soup recipes I looked at, then modified to be in keeping with my Nutritarian eating style. The end result is a delicious soup with lots of flavor and healthy vegetables. It makes a big batch so there is plenty to freeze or eat another day. You can reduce prep time by using pre-chopped or frozen kale, frozen onion and mushrooms and jarred garlic.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

Provided by Anne Sainz

Categories Greens

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces kale, de-stemmed and chopped
8 large garlic cloves, minced
1 large onion, chopped
6 mushrooms, chopped
5 (15 ounce) cans low sodium vegetable broth, divided
2 (15 ounce) cans low-sodium small white beans, drained and rinsed, divided
1 (15 ounce) can diced tomatoes
2 tablespoons dried parsley flakes
1 tablespoon italian seasoning
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon paprika
1/4 teaspoon fresh ground black pepper
1 teaspoon fennel seed

Steps:

Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Prepare garlic, onion and mushrooms and set aside.
In a blender or food processor, puree 1 can of broth and 1 can of beans until smooth.
Combine puree, kale, garlic, onion, mushrooms, remaining broth, beans, tomatoes and seasonings in a large soup pot (at least 6 quarts).
Bring to a boil on moderately high heat, stirring frequently to prevent sticking or burning on the bottom.
Reduce heat and simmer 30-45 minutes, stirring occasionally.

Nutrition Facts : Calories 136.4, Fat 0.7, SaturatedFat 0.1, Sodium 24.4, Carbohydrate 26.2, Fiber 5.9, Sugar 2.3, Protein 8.5

CROCKPOT QUINOA, CHICKEN, AND KALE SOUP

Crockpot Quinoa, Chicken, and Kale Soup image

Delicious and nutritious! Found this on Pinterest, edited for my preferences. Quinoa makes it hearty and filling. The chicken was soooo tender, it just fell apart! I never used kale before but couldn't really taste it in this- I don't like cooked spinach in soup but I did like the kale! Could be topped with shredded parmesan cheese. Also, I like to freeze some of the leftovers in serving size ziploc bags.

Provided by J-Lynn

Categories Clear Soup

Time 7h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces chicken breasts, raw
1 cup onions or 1 medium onion, chopped
1 cup celery or 2 stalks celery, sliced
4 garlic cloves, minced
3/4 cup quinoa, soaked
10 cups low sodium chicken broth
1 (15 ounce) can cannellini beans, drained and rinsed
4 cups packed kale, chopped (thick ribs discarded)
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning (optional)
1/2 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
2 tablespoons lemon juice

Steps:

Place chicken in a 6 or 7 quart crockpot; add onion, celery, and garlic.
Add drained quinoa and pour in chicken broth.
Cover and cook on HIGH 3-4 hours, or LOW 7-8 hours.
Remove chicken and shred; return to soup.
Add in beans, kale, seasonings, and lemon juice; taste and adjust seasonings to preference; cover and cook on high for 30 minutes more, until kale is tender.

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