| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
Soups and, Stews |
13 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Tightly packed chopped fresh kale, (6 cups) |
| 1 |
c |
Chopped onion |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Onion powder |
| 48 |
oz |
Red kidney beans, (3 cans) undrained |
| 29 |
oz |
No-salt-added whole tomatoes, (2 cans) undrained and chopped |
| 15 |
oz |
Garbanzo beans, (1 can) undrained |
| 13 3/4 |
oz |
No-salt-added chicken broth, (1 can) |
INSTRUCTIONS
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
Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.
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