Kale Soup with beef tenderloin

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By Chef Tee Coleman
from Beverly, PA

Light and yummy soup to have anytime of the day and year.

serves 4-6
prep time 10 Min
cook time 1 Hr
method Stove Top


  •   3
    fresh garlic chopped
  •   small
  •   1
    bay leaf
  •   1 tsp
    herbes de provence
  •   15oz can(s)
    goya pink beans in sauce
  •   12oz bag(s)
    frozen bag baby kale
  •   10oz bag(s)
    steamables seasoned spring vegetables
  •   1 c
    beef tenderloin or any leftover meat
  •   6 c
  •   3 tsp
    all natural better than bouillon reduced sodium. chicken base.

How To Make

  • 1
    sauté onions, garlic in olive oil. Add bay leaf and herbs. cook 3min.
  • 2
    Add water and bouillon. Bring to rapid boil.
  • 3
    Then add all of your frozen vegetable's. Cook for about 30min. Enjoy!

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