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12 servings, about 1-1/3 cups each
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Place rinsed beans in sauce pot with 8 to 10 cups cold water. Bring to boil; cook 2 minutes. Remove from heat; let stand 1 hour. Drain.
Cool any leftover soup. Place in airtight container and freeze up to 2 months. Thaw in refrigerator. Reheat just before serving.
Warm up with this hearty soup that's packed with nutrition. The beans are an excellent source of fiber and contain iron. The kale is rich in vitamin A and a good source of vitamin C. In addition, the carrots are also high in vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This soup was awesome we loved it I also added diced tomatoes will be making again for sure.
I would recommned using navy beans if you make this; I used great northerns and had to cook and cook them to get them tender enough to eat ( I had soaked them overnight, and still had to cook them another 2 1/2 hrs before they were edible, instead of the 30 min or so the recipe states.) By the time I had finally gotten the beans cooked enough, the kale resembled canned spinach that was way overcooked! Also, we really did not like the flavor that much, including my mother who loves beans and smoked turkey sausage. I would not make this again, sorry.
This was so good! My whole family loved it. It will be one I make again and again.