Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Kale and Bean Winter Soup

 
One serving costs about $1.46

$1.46 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 fall,winter,gluten-free,gluten free antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:39%

Spoonacular Score: 39%

 

You can never have too many soup recipes, so give Kale and Bean Winter Soup a try. This recipe serves 24 and costs $1.47 per serving. One serving contains 106 calories, 3g of protein, and 5g of fat. Only a few people made this recipe, and 1 would say it hit the spot. It will be a hit at your Autumn event. A mixture of optional variations: tomatoes, water, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. Try White Bean Stew with Winter Squash and Kale, Winter cannellini bean soup, and Swanson® Winter Vegetable Bean Soup with Pesto for similar recipes.

Ingredients

Servings:
1 can
1 can canned white black eyed peas
canned white black eyed peas
12 large
12 large brussels sprouts
brussels sprouts
some
some butter
butter
1 can
1 can canned kidney beans
canned kidney beans
1
1  carrot
carrot
5
5  cooked bacon
cooked bacon
1
1  garlic clove
garlic clove
1 large bunch
1 large bunch kale
kale
1 small
1 small onion
onion
some
some salt
salt
some
some red diced tomatoes
red diced tomatoes
some
some vegetable stock
vegetable stock
4 cups
4 cups water
water
1 can canned white black eyed peas
1 can
canned white black eyed peas
12 large brussels sprouts
12 large
brussels sprouts
some butter
some
butter
1 can canned kidney beans
1 can
canned kidney beans
1  carrot
1
carrot
5  cooked bacon
5
cooked bacon
1  garlic clove
1
garlic clove
1 large bunch kale
1 large bunch
kale
1 small onion
1 small
onion
some salt
some
salt
some red diced tomatoes
some
red diced tomatoes
some vegetable stock
some
vegetable stock
4 cups water
4 cups
water

Equipment

frying pan
frying pan
pot
pot
frying pan
frying pan
pot
pot


Instructions

  1. Cook the pieces of bacon in a large pot
  2. Meanwhile heat a little butter in a skillet on medium heat
  3. Place the brussels sprouts in it until they start to brown; set aside
  4. Add the garlic and onion to the meat and sweat
  5. Add the carrot, cook for a few minutes
  6. Add the kale and brussels sprouts
  7. Stir so that the kale is exposed to the heat and wilts
  8. Add water and bring up to a slow simmer
  9. For more flavor, top it off with stock until there is a good liquid/solid ratio When this has simmered enough for the flavors to meld, salt to taste, add the beans, and simmer for 10 more minutes.
  10. Remove from heat

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.61
Ingredient
12 larges brussels sprouts
some butter
1 can canned kidney beans
1 carrot
5 cooked bacon
1 garlic clove
1 large bunch kale
1 small onion
some salt
some red diced tomatoes
some vegetable stock
Price
$1.51
$1.03
$0.81
$0.11
$0.06
$0.07
$0.57
$0.15
$0.01
$16.22
$18.13
$38.68

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Brussels sprouts should be tight and firm without any yellow leaves. Store in the fridge for up to a week. To prepare, cut off the stems and remove any bruised leaves.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Beans freeze well, so don't throw out your leftovers!

Disclaimer

Nutritional Information

Quickview
105 Calories
3g Protein
4g Total Fat
14g Carbs
7% Health Score
Limit These
Calories
105
5%

Fat
4g
7%

  Saturated Fat
2g
17%

Carbohydrates
14g
5%

  Sugar
7g
8%

Cholesterol
10mg
4%

Sodium
1238mg
54%

Get Enough Of These
Protein
3g
7%

Vitamin K
70µg
67%

Vitamin A
3162IU
63%

Vitamin C
39mg
48%

Manganese
0.34mg
17%

Potassium
554mg
16%

Fiber
3g
15%

Copper
0.23mg
12%

Vitamin B6
0.2mg
10%

Folate
40µg
10%

Vitamin E
1mg
8%

Phosphorus
78mg
8%

Magnesium
31mg
8%

Vitamin B1
0.11mg
7%

Vitamin B3
1mg
7%

Iron
0.96mg
5%

Calcium
39mg
4%

Vitamin B2
0.07mg
4%

Zinc
0.52mg
3%

Vitamin B5
0.24mg
2%

covered percent of daily need

Related Recipes