• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Red Bean and Kale Soup

    Hearty meatballs literally beef up this Red Bean and Kale Soup that's big on veggies and flavor.


    Ingredients
    For the Meatballs
    1
    pound
    organic ground beef
    1
    teaspoon
    garlic powder
    1
    teaspoon
    onion powder
    1/2
    teaspoon
    salt
    1
    teaspoon
    black pepper
    1/4
    teaspoon
    red pepper flakes
    For the Red Bean and Kale Soup
    1
    tablespoon
    Olive Oil
    1
    tablespoon
    garlic paste
    1/4
    teaspoon
    red pepper flakes
    1
    medium onion, chopped
    1
    cup
    baby carrots, sliced
    1
    medium zucchini, diced
    1
    pound
    kale leaves, thinly sliced
    6
    cups
    vegetable stock
    *
    salt to taste
    1/3
    cup
    cilantro, chopped
    Directions
    In a small bowl combine all ingredients for meatballs. Mix until thoroughly combined. Divide mixture into 8 meatballs. Preheat fry pan on medium heat and add meatballs, turning every few minutes until browned on all sides.
    Meanwhile, in a pot on medium heat warm olive oil. Add garlic paste and red pepper flakes. Once flakes begin to sizzle, add onion, baby carrots and zucchini. Continue to sauté until veggies have softened.
    Add kale to pot, sauté a minute, then top with vegetable stock. Simmer for 10 minutes to allow flavors to meld. Season with salt to taste.
    Add meatballs to soup and simmer another 10 minutes.
    Serve soup hot, ensuring each dish gets 2 meatballs. Garnish each with fresh cilantro.

    The base number of servings for this recipe is 4
    OK

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