My Trainers Kale Soup Recipes

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MY TRAINER'S KALE SOUP

So much flavor and so easy to customize with your choice of greens! You can even substitute vegetable stock to make this a fully vegetarian dish! Serve with crusty bread for dipping. Tastes even better the next day! Enjoy!

Provided by sarah

Categories     Kale Soup

Time 50m

Yield 6

Number Of Ingredients 11



My Trainer's Kale Soup image

Steps:

  • Heat olive oil in a stockpot over medium heat; cook and stir onion, carrots, celery, salt, and pepper in the hot oil until carrots are tender, 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant, about 2 minutes.
  • Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
  • Blend remaining 1/2 can cannellini beans in a food processor or blender until smooth; stir into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture; bring to a boil. Reduce heat and simmer until flavors have blended, 20 to 30 minutes.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 32.7 g, Cholesterol 0.5 mg, Fat 7.9 g, Fiber 10.4 g, Protein 8.9 g, SaturatedFat 1.2 g, Sodium 945.9 mg, Sugar 4.8 g

3 tablespoons olive oil, or as needed
1 large onion, diced
5 carrots, sliced
5 stalks celery, chopped
salt and ground black pepper to taste
2 cloves garlic, minced
1 (32 fluid ounce) container chicken stock
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed, divided
1 cup chopped kale, or to taste
1 tablespoon apple cider vinegar, or to taste

MY TRAINER'S KALE SOUP

So much flavor and so easy to customize with your choice of greens! You can even substitute vegetable stock to make this a fully vegetarian dish! Serve with crusty bread for dipping. Tastes even better the next day! Enjoy!

Provided by sarah

Categories     Kale Soup

Time 50m

Yield 6

Number Of Ingredients 11



My Trainer's Kale Soup image

Steps:

  • Heat olive oil in a stockpot over medium heat; cook and stir onion, carrots, celery, salt, and pepper in the hot oil until carrots are tender, 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant, about 2 minutes.
  • Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
  • Blend remaining 1/2 can cannellini beans in a food processor or blender until smooth; stir into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture; bring to a boil. Reduce heat and simmer until flavors have blended, 20 to 30 minutes.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 32.7 g, Cholesterol 0.5 mg, Fat 7.9 g, Fiber 10.4 g, Protein 8.9 g, SaturatedFat 1.2 g, Sodium 945.9 mg, Sugar 4.8 g

3 tablespoons olive oil, or as needed
1 large onion, diced
5 carrots, sliced
5 stalks celery, chopped
salt and ground black pepper to taste
2 cloves garlic, minced
1 (32 fluid ounce) container chicken stock
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed, divided
1 cup chopped kale, or to taste
1 tablespoon apple cider vinegar, or to taste

MY TRAINER'S KALE SOUP

So much flavor and so easy to customize with your choice of greens! You can even substitute vegetable stock to make this a fully vegetarian dish! Serve with crusty bread for dipping. Tastes even better the next day! Enjoy!

Provided by sarah

Categories     Kale Soup

Time 50m

Yield 6

Number Of Ingredients 11



My Trainer's Kale Soup image

Steps:

  • Heat olive oil in a stockpot over medium heat; cook and stir onion, carrots, celery, salt, and pepper in the hot oil until carrots are tender, 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant, about 2 minutes.
  • Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
  • Blend remaining 1/2 can cannellini beans in a food processor or blender until smooth; stir into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture; bring to a boil. Reduce heat and simmer until flavors have blended, 20 to 30 minutes.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 32.7 g, Cholesterol 0.5 mg, Fat 7.9 g, Fiber 10.4 g, Protein 8.9 g, SaturatedFat 1.2 g, Sodium 945.9 mg, Sugar 4.8 g

3 tablespoons olive oil, or as needed
1 large onion, diced
5 carrots, sliced
5 stalks celery, chopped
salt and ground black pepper to taste
2 cloves garlic, minced
1 (32 fluid ounce) container chicken stock
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed, divided
1 cup chopped kale, or to taste
1 tablespoon apple cider vinegar, or to taste

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