Linda'S Quick Bean Soup Recipe

Making Stocks From Lauren Groveman's Kitchen Part 1

submitted by Lauren Groveman at ifood.tv

Difficulty LevelEasyHealth IndexAverage

Servings13CuisineAmerican

6 cups chopped fresh kale (about 3/4 pound)

1 cup chopped onion

1 teaspoon garlic powder

1 teaspoon onion powder

3 (16 ounce) cans kidney beans, undrained

2 (l41/2 ounce) cans no-salt-added whole tomatoes, undrained and chopped

1 (15 ounce) can chickpeas (garbanzo beans), undrained

1 (14 1/4 ounce) can fat-free chicken broth

Combine all ingredients in a large Dutch oven, and bring mixture to a boil.
Cover, reduce heat, and simmer 1 hour.

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