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Tomato, Bean & Kale Soup
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1 tablespoon Land O Lakes® Butter

2 teaspoons finely chopped fresh garlic

1 teaspoon dried 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

How to make

  1. STEP 1

    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, 2-3 minutes or until kale turns bright green.

  2. STEP 2

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

Read the Story Behind the Recipe

Tip #1

Do not overcook the soup or kale will darken.

Tip #2

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

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