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Lisa's Co-op Kale Soup

Lisa's Co-op Kale Soup

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Rebecca

Rebecca

Lisa didn't know what to do with her kale, so she created a soup that is amazing and full of essential vitamins!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  1. Heat the oil in a large pot over medium heat. Cook the onion and kale in the hot oil until the kale is soft, about 10 minutes. Add the garlic, carrot, and garbanzo beans and cook together for about 5 minutes. Pour the chicken broth into the pot. Season with the red pepper, salt, and black pepper. Simmer until the carrot and garbanzo beans are tender, about 20 minutes.
  2. As the soup simmers, crumble the sausage into a skillet over medium heat. Cook until entirely browned, breaking the sausage into small pieces with a wooden spoon as it cooks. Stir the cooked sausage into the soup just before serving.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

jimmiemom
33

jimmiemom

1/8/2010

This soup was great! I followed the recipe as written, but made it before work and put all into the slow cooker after cooking the kale down a little. I did not add the sausage, as the soup was flavorful and peppery without it, but will add some later for my husband, as he's more likely to eat it with the meat. I was uncertain at first, as I've tried kale and some other greens before and found them too bitter, but this soup was a wonderful way to get the health benefits of kale and the other vegetables without the disadvantages of canned, high sodium soups.

JulietCooks
15

JulietCooks

2/8/2010

This recipe is excellent! I served it over brown rice, and added less broth, so it was more of a stew than a soup.

MandyJ
13

MandyJ

2/16/2010

A good, hearty soup to start. I ended up adding a few more things for flavor and heartiness. I added a tsp each of parsley, thyme and rosemary, doubled the garlic and added one cup of diced tomatoes in juice, a cup of white wine and a handful of chopped mushrooms. I also tossed in some chopped cooked kielbasa toward the end of cooking to add more protein. Yum!

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