Dave Barry
Member
Warm up through the cold weather with this hearty and filling soup that's easy to make and full of nutrients.
Kale is high in fiber, iron, vitamin K, A and C, low in calories and has zero fat. Per calorie it has more iron than beef and more calcium than milk.
Lima beans, also known as butter beans, are rich in protein, fiber, iron and B vitamins. Being a low fat source of protein, they're a great alternative to meats, and provide you with many essential nutrients.
Ingredients:
6 large leaves kale
3 stalks celery
2 carrots
1 shallot
1 spring onion
2 cups vegetable stock
1 can organic lima (butter) beans (you can use any kind of beans, even lentils)
1 Tbsp. lemon juice
1 tsp. garlic
1 tsp. ginger
1/2 tsp. turmeric
1/2 tsp. coriander powder
1/2 tsp. thyme leaves
Directions:
Chop the celery, carrot, shallot and spring onion into bite-size pieces.
Add the ingredients into a large pot with the spices and lemon juice (the kale and beans go in last).
Bring to boil for 10 minutes, then turn the heat down to medium and continue to boil for another 10 minutes.
Chop the kale into small pieces.
Rinse the can of beans well with filtered water.
Add the beans and kale, bring to boil.
Turn the heat to low-medium and simmer for 15-20 minutes, depending on how soft you want the vegetables.
Turn the heat off and let sit for 10 minutes and make a meal of it, or serve it up as a side dish.
Kale is high in fiber, iron, vitamin K, A and C, low in calories and has zero fat. Per calorie it has more iron than beef and more calcium than milk.
Lima beans, also known as butter beans, are rich in protein, fiber, iron and B vitamins. Being a low fat source of protein, they're a great alternative to meats, and provide you with many essential nutrients.
Ingredients:
6 large leaves kale
3 stalks celery
2 carrots
1 shallot
1 spring onion
2 cups vegetable stock
1 can organic lima (butter) beans (you can use any kind of beans, even lentils)
1 Tbsp. lemon juice
1 tsp. garlic
1 tsp. ginger
1/2 tsp. turmeric
1/2 tsp. coriander powder
1/2 tsp. thyme leaves
Directions:
Chop the celery, carrot, shallot and spring onion into bite-size pieces.
Add the ingredients into a large pot with the spices and lemon juice (the kale and beans go in last).
Bring to boil for 10 minutes, then turn the heat down to medium and continue to boil for another 10 minutes.
Chop the kale into small pieces.
Rinse the can of beans well with filtered water.
Add the beans and kale, bring to boil.
Turn the heat to low-medium and simmer for 15-20 minutes, depending on how soft you want the vegetables.
Turn the heat off and let sit for 10 minutes and make a meal of it, or serve it up as a side dish.
