Tomato, Bean & Kale Soup

Tomato, Bean & Kale Soup

Curly kale has ruffled leaves and a fibrous stalk and is usually deep green in color. It has a lively pungent flavor with delicious bitter peppery qualities.

30 min. prep time
4 servings
000 Ratings


2 teaspoons finely chopped fresh garlic
1 teaspoon Italian seasoning
1/8 teaspoon pepper
6 ounces (about 4 cups) kale, ribs and stems removed, coarsely chopped
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can black-eyed peas, rinsed, drained
2 cups tomato vegetable juice
1 cup chicken broth


Melt butter in 4-quart saucepan over medium-high heat until sizzling; add garlic, Italian seasoning and pepper. Continue cooking 1 minute. Add kale; continue cooking, stirring constantly, until kale turns bright green (2 to 3 minutes).

Stir in all remaining soup ingredients. Cook, stirring occasionally, until mixture comes to a boil (5 to 8 minutes). Reduce heat to low. Cook 2 minutes to blend flavors. Serve immediately.

Recipe Tip

- Do not overcook the soup or kale will darken.

- To chop kale, remove stalk and stem and chop only the leafy ruffled greens. Stalk and stem can be tough and bitter.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 190

Fat: 4g

Cholesterol: 10mg

Sodium: 920mg

Carbohydrates: 31g

Dietary Fiber: 7g

Protein: 9g

Recipe #15464©2012Land O'Lakes, Inc.

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