Hearty Kale and Bean Soup

Name: Hearty Kale and Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon of vegetable oil; 1 small yellow onion (diced); 2 ribs of celery; 2 carrots (diced or sliced); 3 garlic cloves (minced); 1 head of broccoli or cauliflower (cut into florets (or one bag of frozen)); 1 large potato (diced (sweet potato or russet preferred)); 1 bunch of kale (finely chopped); 1 14.5-ounce can of diced tomatoes, in their juices; 3 15-ounce cans of beans (your choice), drained and rinsed; 6 cups of water; 4 vegetable bouillon cubes; 1 teaspoon of oregano or Italian seasoning (optional); Salt and pepper (to taste); 1 squeeze of lemon juice (optional); Hot sauce (optional)

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Author : Toni Okamoto

bean soup gluten free healthy dinner

Instructions

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Step 1

In a large pot over medium-high heat, add the oil. Once the oil is heated, add in the onion, celery, carrots, and garlic. Saute for about 3 or 4 minutes, or until onions become tender and translucent.

Step 2

Add in the broccoli or cauliflower, potatoes, kale, tomatoes in their juices, beans, water, bouillon cubes, seasonings, salt, pepper, and lemon juice. Bring to a boil, lower to a simmer, cover, and let it simmer for 20 minutes. You’ll know it’s finished if the potatoes are tender.

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