Servings: 6 Servings
Calories: 85kcal
A simple soup of beans, vegetables and superfood Kale, thanks to Canyon Ranch Spa
Ingredients
- ¼ cup dried chickpeas - soaked overnight in water
- ¼ cup dried kidney beans - soaked overnight in water
- 4-1/2 cups chicken stock
- 1 cup chopped green kale
- 2 medium carrots - peeled and diced
- ½ medium onion - diced
- 1 cup thinly sliced green cabbage - or use slaw mix (without the dressing)
- 1 large potato - peeled and diced
- 2 cloves fresh garlic - minced
- 2 teaspoons red wine vinegar
Instructions
- Drain and rinse the chickpeas and beans. In a large pot combine them with the chicken stock and bring to a boil over high heat. Reduce the heat to medium and cook for 40 minutes.
- Add the remaining ingredients and simmer until the beans are cooked through and tender, about 20 minutes.
- Makes 6 servings at 1 cup each.
Spa Index Kitchen Notes
Substitute vegetable stock for the chicken stock, and you have a vegetarian and vegan version.
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Nutrition
Serving: 1 Serving | Calories: 85 kcal (4%) | Carbohydrates: 14 g (5%) | Protein: 5 g (10%) | Fat: 2 g (3%) | Cholesterol: 10 mg (3%) | Sodium: 96 mg (4%)