Wednesday, March 13, 2013

Spicy Garlic and Kale Soup

By now, you all know my love affair with Whole Living magazine, so it shouldn't be a surprise when I saw this recipe of a garlicky white bean stew and decided to make it mainly because it had the magic word GARLIC.  This recipe also had lima beans in it which I haven't had in a while, and Ben wasn't sure he had ever had.  So definitely gave it a try!

{Spicy Garlic and Kale Soup}

{Sauting onions and garlic}

{Adding spices and sauting for 2 minutes}

{Adding remaining ingredients}

{Simmering for 1 hour}

Spicy Garlic and Kale Soup

Makes 4 servings


3 tablespoons butter
1 medium onion, diced
6 cloves garlic, minced
1 pound pork, chopped into cubes
1 teaspoon paprika
2 bay leaves
1/4 teaspoon red pepper flakes
16 oz lima beans
1-15 oz can kale greens, drained
1 quart chicken broth
1-15 oz can diced tomatoes, drained
1/2 teaspoon black pepper
  1. Heat butter in a large soup pot; add onions and garlic until translucent.
  2. Add paprika and pepper flakes and cook for 2 minutes.
  3. Add remaining ingredients and simmer for 1 hour or until beans are tender.
Fresh kale can be used--about 2 cups will do.  This soup is very healthy and easy to make.  It can also be made vegetarian by leaving out the meat and using vegetable broth instead of chicken broth.  The beans can also be switched up to butter, navy, or cannelini beans.  The spice from the paprika and red pepper flakes gives it a nice zing!

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