This kale bean & chicken soup is a hearty healthy meal. The recipe is made on the stove top, but could readily be adapted to a slow cooker, as well.
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).
Kale & Black Bean Chicken Soup Recipe
- 1/2 tbs oil
- 2 cups of chopped potato
- 1/2 a large sweet onion diced
- 1 bunch of kale chopped
- 1 clove of garlic minced
- 1 tsp smoked paprika
- 1/2 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
- 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.