This spicy kale soup is the perfect dinner on a cold, snowy, winter’s night. Kale is one of the hottest Superfoods right now, with good reason! Kale contains beta carotene, Vitamin K and Vitamin C. Kale only has 36 calories, 5 grams of fiber and 0 grams of fat. And get this….kale has MORE iron than beef per calorie and MORE calcium than milk per calorie! Talk about a Superfood!
This soup is great for those with stomach and digestive issues because it contains capsaicin filled chili powder, which kills the bacteria that causes stomach ulcers and even helps stop acid reflux disease. The capsaicin in the chili powder also helps boost energy expenditure and allows the eater to feel full, which helps those who want to lose weight reduce their calorie intake!
So, the next time you want to make a Superfood filled soup, try this recipe!
- 2 1/2 – 32 oz. boxes of organic vegetable broth
- 1 – 15.5 oz can of pink beans, rinsed
- 2 – 15.5 oz cans of cannellini beans, rinsed
- 3 cups of kale, chopped into pieces (no stems)
- 1 jalapeno, chopped
- 12 cloves of chopped garlic
- 1 onion, chopped
- 3 tbs organic chili powder
- 1 tsp garlic powder
- 2 tbs olive oil
- salt and pepper to taste
Heat the olive oil in a soup pot and add the onion, garlic and jalapeno. Cook on medium heat for 4-5 minutes. Add the beans, stir and cook another 4 minutes. Add the broth, kale, chili powder and garlic powder. Bring to a boil and then simmer for about 15-20 minutes. Serve alongside warm, crusty mulit-grain bread and add more chili powder to the soup if you like it hot!