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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

  1. Bring a large pot of water to a boil, add the beans and cook for 60-90 minutes. Drain and set aside.

  2. In your soup pot heat the olive oil over medium heat. Add onion and garlic and cook for 5 minutes.

  3. 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.

  4. Remove the bay leaves, add more salt and pepper to taste.

 
 
 

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