Kale Black Bean Chowder

Print

With ImageWithout Image

Kale Black Bean Chowder

Yield 6

Author Judy Doherty

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

This chowder reminds us of Manhattan clam chowder with its spices and tomatoes. The curly kale is cooked until tender with the beans.

Ingredients

• 2 tsp olive oil extra virgin
• .5 cup onion peeled and chopped
• 2 each carrots peeled and sliced
• 2 each garlic cloves peeled and chopped
• 1/2 each jalapeno seeded and chopped
• 1 cup tomato puree no added salt
• 4 each Yukon gold potatoes quartered
• 3 cups cooked black beans drained (can use canned)
• 2 cups low-sodium chicken broth
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp oregano
• 2 tsp chili powder
• 4 cups kale ready to serve curly kale that is rinsed and cut in pieces

Instructions

1. Heat the olive oil in a Dutch oven pan on medium heat. When the oil is hot, add the onions, carrots, garlic, and jalapeno pepper. Cook for 3 minutes, stirring occasionally.
2. Add the tomatoes, potatoes, beans, and broth. Bring to a boil, then lower to a simmer. Add the seasonings. Cover and bring to a boil. Add the kale, and reduce to a simmer. Cook for 20 minutes or until all the veggies are tender.
3. Serve hot. This soup goes great with croutons and a salad.

Nutrition Facts

Calories

280.13

Fat

3.54

Sat. Fat

0.63

Carbs

51.77

Fiber

14.04

Net carbs

37.71

Sugar

5.17

Protein

14.2

Sodium

97.32

Cholesterol

0

copyright foodandhealth.com

beans

Soup, Entree

American

Did you make this recipe?

Tag @foodandhealth on instagram and hashtag it # foodandhealthrecipes