Navy Bean Kale Soup

So it has been a busy week and my crockpot has been a lifesaver. With the leftover kale from my first soup I decided to make a second kale soup.

Navy Bean Kale Soup
Serves: 3
Preparation Time: 30 minutes

3 cups, chopped Kale, raw
1-1/2 cups Beans, navy, mature seeds, raw
1 14.5 oz Fire Roasted Tomatoes
3 cups Vegetable broth, bouillon
1 cup Quinoa, uncooked
Cover beans with water and bring to a boil. Turn off heat and let them sit 20 min and then drain & rinse. Add to crockpot along with kale, tomatoes and broth. Cook on low. Add water if needed. 30 min prior to serving add quinoa. Enjoy 🙂

Nutrition Info (per serving)
Calories 639
Total Fat 5.7g
Saturated 0.6g
Polyunsat. 3.6g
Monounsat. 1.2g
Cholesterol 0.0mg
Sodium 3507mg
Total Carbs 114g
Dietary Fiber 32g
Sugar 9.1g
Protein 37g
Vitamin A 516mcg
Vitamin C 81mg
Calcium 282mg
Iron 9.7mg

Made with RecipeBuilder Pro for iOS.


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