Kale and Black Bean Soup

Kelly Dodd Dement


I have never had Kale until this past month. I didn't even know what to do with Kale! I started by making Kale Chips which are a fabulous low cal snack. I decided to experiment with a Kale Soup since I need to eat healthy this week and drop a few pounds so I decided to make a vegetable soup out of all of my fresh veggies from the Farmers Market and The Farm Table. Just winging it with the WW philosophy of eating the soup as a filler between meals because it essentially has no calories. It came out delicious so I decided to post it:)


★★★★★ 1 vote

20 Min
1 Hr


  • 3 Tbsp
    extra virgin olive oil
  • 2 bunch
    fresh kale, chopped
  • 2 clove
  • 2 large
  • 1 large
  • 2 medium
    yellow squash
  • 3 medium
    tomatoes or (1 can diced or whole)
  • 2 Tbsp
  • 1 Tbsp
    italian seasoning
  • 1 tsp
    celery seed (or fresh celery, i didn't have any
  • 1 tsp
  • 1 tsp
  • 1 box
    chicken broth
  • 1 Tbsp
    minor's paste (chicken flavoring like bouilon
  • 1 1/2 c
  • 1 can(s)
    black beans

How to Make Kale and Black Bean Soup


  1. Heat the olive oil over medium heat and add garlic, onions, carrots and heat until the onions just start to glisten.
  2. Add Kale and squash and stir and heat til Kale starts to wilt a bit and squash starts to soften. Cut up squash to the size of bites you like in your soup.
  3. If you use fresh tomatoes, boil water and drop them into for a minute and pull them out to skin easily before adding to soup. Cut up tomatoes to the size you like...
  4. Add chicken (or vegetable) broth, minor's paste, water, tomatoes, herbs, and all other ingredients until you get it the way you like your soup thickness to be. Add the can of black beans last and simmer for an hour. Soup is even better the second day after in the fridge overnight:)

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