Gluten Free Southern Style Bean & Kale Soup Recipe
Servings: 8 servings
Calories: 142kcal
Ingredients
- 1 (12-ounce) package Hurst Family Harvest Tri-Bean Soup Mix
- 1 (28-ounce) can diced tomatoes, un-drained
- 3 carrots , peeled and sliced
- 1 cup frozen pearl onions , thawed
- 2 ounces dried mushrooms (any kind)
- ¼ cup balsamic vinegar
- 1 tablespoon gluten free soy sauce
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ - 1 teaspoon red pepper flakes
- 3 cups chopped kale
- Kosher salt as needed
Instructions
- Cover the beans in water and soak from 8 – 24 hours. Reserve the seasoning packet.
- Rinse the beans, place in a pot with 6 cups water and the seasoning packet. Bring to a boil then simmer, uncovered for 1 hour. Add the tomatoes, carrots, onions, mushrooms, vinegar, soy sauce, pepper, garlic powder, and red pepper flakes. Simmer for 30 minutes, covered. Add the kale and cook for another 10 – 20 minutes or until the beans and kale are tender. Taste and add salt if needed.
Nutrition
Calories: 142kcal | Carbohydrates: 30g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 303mg | Potassium: 726mg | Fiber: 8g | Sugar: 6g | Vitamin A: 6559IU | Vitamin C: 44mg | Calcium: 114mg | Iron: 3mg