Hmm Spicy, Hearty, Healthy, Green, Delicious. No other way to describe this soup.
2 tbs canola oil
1 small brown onion, chopped (I buy pre-chopped onions because I prefer not to cry)
1/2 tsp ancho chile powder
1-2 tsp of minced garlic
1 tsp red jalapeño
6 cups organic vegetarian broth
2 bunches kale, stemmed and chopped
2 15 oz. cans organic pinto beans, drained and rinsed
1/4 cup chopped fresh cilantro leaves
Step 1- rinse, de-stem and chop kale. Drain and rinse pinto beans. Chop jalapeño
Step 2- Heat oil in large heavy- bottomed saucepan over medium heat. Add onions and chile powder, and cook until onions are barely translucent, stirring often, about 5 minutes.
Step 3- Add garlic and jalapeño, and cook 1 minute more. Add broth, and bring to a boil. Add kale and pinto beans, and return to boil. Reduce heat, and keep at a high simmer (medium-low temp) until kale is wilted and cooked through, 8-10 minutes.
Step 4- Add salt, pepper and chile flakes for flavor. Remove from heat, stir in cilantro and serve
“PER SERVING: 343 CAL; 16 G PROT; 8 G TOTAL FAT (.5 G SAT FAT); 55 G CARB; 0 MG CHOL; 428 MG SOD; 16 G FIBER; 7 G SUGARS” Without the rice and cheese
I added 1/2 cup of brown rice and 2 tbsp of shredded mozzarella cheese to my bowl of soup to make it a well balanced, hearty dinner.You can substitute quinoa for brown rice and if you want to leave out the cheese you can. If you don’t like pinto beans, you can make this with lentils or any other kind of beans. If you can’t handle the heat use the jalapeños without the seeds. As you can see, lots of yummy options for a quick and easy 4-step tasty soup.