This kale bean and chicken soup recipe makes a hearty healthy meal. The recipe is made on the stove top, but could readily be adapted to a slow cooker, as well.
Kale Bean & Chicken Soup
Now if you are a regular reader, you have been seeing a lot of beans on the blog lately, especially black beans. What can I say, I like them. I must admit, my first choice for this particular soup was dark red kidney beans, but I had already eaten those up on top of cottage cheese & in a stir fry. The black beans worked well, but kidney beans would have been just as good I am sure.
No matter what legume you toss into this soup it packs a nutritional wallop. In addition to the beans there is plenty of organic kale, diced tomatoes, potatoes & chicken, to provide nutrients, energy, fiber and protein. It is a hearty bowl, which serves as a soup the first day, and leftovers thicken to a stew the next. The recipe is loosely based on Portuguese soup, which I grew up on, but without chorizo you just can't call it that (we never added tomato or chicken either).
Looking for more healthy soup options? Try my Copycat Olive Garden Minestrone Soup recipe,or Chicken Minestrone soup, Panera 10 Vegetable Soup Recipe or ground turkey vegetable soup recipe.
Ingredients
- ½ tbs oil
- 2 cups of chopped potato
- ½ a large sweet onion diced
- 1 bunch of kale chopped
- 1 clove of garlic minced
- 1 teaspoon smoked paprika
- ½ lb chicken breast copped into bite size chunks
- 1 can beans well rinsed and drained (black beans or kidney beans suggested)
- 2 bay leaves
- 8 cups low sodium chicken stock
- 1 28oz. can of diced tomatoes
Instructions
- Place oil in large stock pot or dutch oven over medium heat. Once hot, add potatoes, onion, kale & garlic. Saute until kale is wilted and potato & onion are showing a little color.
- Add the paprika, chicken and beans. Cook for 2-3 minutes, to cook outer edges of chicken and release flavor of paprika.
- Add bay leaves, stock & tomatoes. Stir. Once it comes to slight boil, reduce to low, cover and simmer for minimum of 2 hours, preferably 3.
Sarah @Must Have Mom says
Perfect for this chilly day!
Colleen says
That looks pretty good I love beans and may be able to handle the Kale in this recipe.
Ashley - Embracing Beauty says
What a gorgeous bowl of soup! I'd love to have some right now. Yum!
robyn says
This looks delish! It's so cold here that soup for breakfast sounds good, lol
Toni says
Looks so delish and comforting.
Penelope Guzman (NYC Blogger) says
I don't normally eat kale, but that is mainly because I never tried it 🙂 I should try this (pinning it now)
Becca @ Mama B says
I actually have everything on hand to make this and it looks great. Thanks for sharing!