Soups
- Beef and Oat Soup
- Beth’s Cream of Carrot Ginger Soup
- Butternut Squash Bisque
- Caribbean Avocado Soup
- Carrot and Coriander Soup
- Carrot and Ginger Soup
- Coconut Curry Red Lentil Soup
- Creamy Cauliflower Parmesan Soup
- Creamy Mushroom Turmeric Miso Soup
- Curried Butternut Squash Bisque
- Curried Cauliflower Soup
- Dashi By Vic
- Egyptian Spinach Soup
- Ginger Turmeric Tomato Veggie Soup
- Miso Soup 101
- Mulligatawny Soup with Chicken
- Mushroom Kale Miso Oat Groat Soup
- Red Pepper and Tomato Soup
- Roast Chicken Soup
- Spinach Soup
- Sweet Potato Carrot Spinach Soup
- Vegan Italian Bean and Kale (or Spinach) Soup
Soups
- Beef and Oat Soup
- Beth’s Cream of Carrot Ginger Soup
- Butternut Squash Bisque
- Caribbean Avocado Soup
- Carrot and Coriander Soup
- Carrot and Ginger Soup
- Coconut Curry Red Lentil Soup
- Creamy Cauliflower Parmesan Soup
- Creamy Mushroom Turmeric Miso Soup
- Curried Butternut Squash Bisque
- Curried Cauliflower Soup
- Dashi By Vic
- Egyptian Spinach Soup
- Ginger Turmeric Tomato Veggie Soup
- Miso Soup 101
- Mulligatawny Soup with Chicken
- Mushroom Kale Miso Oat Groat Soup
- Red Pepper and Tomato Soup
- Roast Chicken Soup
- Spinach Soup
- Sweet Potato Carrot Spinach Soup
- Vegan Italian Bean and Kale (or Spinach) Soup
Vegan Italian Bean and Kale (or Spinach) Soup
Yields 8 servings
INGREDIENTS:
2 Tbs Olive Oil (Extra Virgin)
16 ounces Great Northern White beans, cooked
1 large onion, chopped (1 cup)
½ cup of carrots
½ cup celery
8 cups vegetable broth
1 – 14 oz. can diced tomatoes with juice
1 – 8 oz. can tomato sauce
1-2 cloves of garlic, minced
1 cup hull-less Barley
3 cups kale
Spices (I love this spice mix and use it in other recipes)
1 ½ tsp Oregano
¾ tsp. dried rosemary, crushed
¾ tsp. dried basil, crushed
¼ tsp. dried thyme, crushed
½ tsp. fennel seeds, crushed
1-3 bay leaves Salt and Pepper to taste
Shredded Rice Parmesan Cheese for topping (optional)
DIRECTIONS:
- In a large pot, heat the oil. When it shimmers start cooking the carrots, celery and onions and cook until onions are translucent.
- Add the beans, vegetable broth, undrained tomatoes, tomato sauce, barley, garlic and spices. Bring to a boil then cover, reduce heat and simmer for 1 hour.
- Remove cover and continue cooking for 30 minutes adding the kale in the last 10 minutes. Remove and discard bay leaves.
Nutrition Facts
8 Servings per recipe
Amount per serving | 2 cups |
Calories | 241 kcal |
Total Fat | 4.36g |
Saturate Fat | .701g |
Total Carbohydrates | 55.92g |
Total Protein | 10.0g |
Dietary Fiber | 9.55g |
Soluable Fiber | 1.43g |
Calcium | 102mg |
Magnesium | 76mg |
Iron | 3.7mg |
Sodium | 869mg |