Kale and Pinto Bean Soup
- Oct 28, 2016
- 1 min read

Embrace the autumnal weather and ditch the fast food with this delicious soup. Making a large batch will set you up for days of healthy quick meals :)
Servings: 10
1 cup dried pinto beans
1 large yellow onion
1 Tablespoon olive oil
4 cloves garlic, minced
4 cups filtered water
2 bouillon cubes
dash of freshly ground sea salt
dash of freshly ground pepper
2 bay leaves
2 teaspoons dried rosemary, crushed between your fingers
5 large carrots, diced
2 bunches kale, chopped
Bring a large pot of water to a boil, add the beans and cook for 60-90 minutes. Drain and set aside.
In your soup pot heat the olive oil over medium heat. Add onion and garlic and cook for 5 minutes.
Add the cooked beans, water, bouillon, salt, pepper, bay leaves, rosemary, and carrots. Simmer for 15-20 minutes. Add the kale and cook another 15 minutes or until kale is tender. Add more water if needed.
Remove the bay leaves, add more salt and pepper to taste.
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