This kale soup is both hearty and heart-healthy! Low in calories and fat, but high in nutrients, this soup is great for your eyes and your waistline. It’s very satisfying and you’ll find that it’s nourishing without leaving you feeling heavy. It only takes ten minutes to toss all the ingredients into the pot, too! After you stir all the ingredients together, bring them to a boil. Then lower the heat and let them cook for a few hours while the wonderful aroma fills your kitchen.

Once the soup cools, ladle servings into bowls for the family to enjoy. If you’re like me and you like to prepare lunches or light dinners in advance, you can ladle individual portions of cooled soup into plastic containers and freeze them. You can refrigerate them also, but only for a couple of days. This is a great to make on a Sunday to prepare for the week’s lunches or light dinners. You’ll find that it only takes a few minutes to warm a single serving to the perfect temperature, so you won’t be tempted to grab an unhealthy snack if you’re feeling hungry. Instead, you can enjoy a nutritious soup that hits the spot!

INGREDIENTS:

2 12-ounce bags frozen chopped kale

1 12-ounce bag frozen chopped onions

1 14-ounce bag frozen peppers and onions

1 28-ounce can tomatoes, whole or diced + 1 can water or broth

1 15-ounce can dark red kidney beans + 1 can water or broth

1 15-ounce can black beans + 1 can water or broth

1 32-ounce can or box of chicken or vegetable broth (or homemade)

1 teaspoon minced garlic (refrigerated) or 2 whole fresh cloves (to taste)

½ teaspoon ground sage (to taste)

½ teaspoon dried basil leaves (to taste)

Salt & Pepper (to taste)

Add any other spices you like

DIRECTIONS:

Combine all ingredients in a large soup pot.

Stir until well mixed, adding water if necessary.

Put on high heat, stirring occasionally until soup boils.

Turn heat down to low, cover and cook for a few hours until all the flavors blend together.

Be sure to stir as needed and taste test occasionally!

Just one note: I freeze in plastic, but I don’t heat anything in the microwave in plastic.

I prefer to use microwave-safe soup bowls, PYREX, or Corning ware to heat the soup.

I sometimes pop the frozen soup into a small, lidded stainless-steel pot and use the stove top.