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| Linda's Quick Bean Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 13
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Ingredients
3/4 lb tightly packed chopped fresh kale,; (6 cups)
1 cup chopped onion
1 teaspoon garlic powder
1 teaspoon onion powder
48 oz red kidney beans, (3 cans) undraine; d
29 oz no-salt-added whole tomatoes, (2 ca; ns) undrained and chopped
15 oz garbanzo beans, (1 can) undrained
13 3/4 oz no-salt-added chicken broth, (1 can; )
Cooking Directions:
Combine all ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour. Yield: 13 servings (serving size: 1 cup).
Per serving: 501 Calories; 3g Fat (6% calories from fat); 33g Protein; 90g Carbohydrate; 0mg Cholesterol; 98mg Sodium
NOTES : When my daughter, Linda, came up with a new soup recipe, I liked it so much that I improvised and created this quick version. It's one of my family's favorites. -- Anne Jobes, Butler, New Jersey.
Recipe by: Cooking Light, Sept 1994, page 117
stews
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