Soup is such a great way to stretch a buck and is extremely versatile. You can throw just about anything into a pot with some broth and call it a day. I often make a big pot of soup early in the week or on the weekend to eat for lunches on the days I don’t have leftovers.
This kale and white bean soup is so simple, very inexpensive, and comes together very quickly. The best part about it is that I almost always have the ingredients on hand. Canned or dried beans, broth, carrots, onions, greens, and simple seasonings are all that’s required in this simple soup. I just love this hearty soup. It’s a bowl full of health!
If you use your own broth, you can knock off several dollars off the price, since broth can be made at home for pennies. It also tastes so much better for you than store bought and possesses a variety of health benefits.
You could add sausage, bacon, chicken, or other protein to this soup if you wanted, but I didn’t since I was working with a tight budget and the beans already have protein. I hope you enjoy this simple soup.
Kale and white bean soup
- 2 T choice of fat- butter coconut oil, animal fat, etc.
- 1 c onion diced
- 4-5 carrots sliced
- 3 cups cooked white beans
- large bunch of kale stems removed and chopped
- 1 bay leaf
- 2 cloves garlic minced or crushed
- 6 cups broth
- salt and pepper to taste
Heat oil in large stock pot over medium heat.
Add onions, carrots and saute until onions are soft.
Add remaining ingredients, stir.
Bring to a boil and then turn back heat and let simmer for 30-45 minutes.
If you are using dried beans, you need to cook them ahead of time. You can simmer them on the stovetop according to package directions or cook them in the slow cooker for about 5 hours on high.