Go Back

Kale Bean Chowder

This chowder reminds us of Manhattan clam chowder with its spices and tomatoes. The curly kale is cooked tender with the beans.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons olive oil extra virgin
  • 1/2 cup onion peeled and chopped
  • 2 carrots peeled and sliced
  • 2 cloves garlic peeled and chopped
  • 1/2 jalapeno seeded and chopped
  • 1 cup tomato puree no added salt
  • 4 Yukon gold potatoes quartered
  • 3 cups black beans canned or cooked from dried beans, drained
  • 2 cups chicken broth low-sodium
  • 1 teaspoon paprika
  • 1 teaspoongarlic powder
  • 1 teaspoon oregano
  • 2 teaspoon chili powder
  • 4 cups kale ready to serve curly kale that is rinsed and cut in pieces

Method
 

  1. Heat the olive oil in a Dutch oven pan on medium heat. When the oil is hot, add the onions, carrots, garlic, and jalapeno pepper. Cook for 3 minutes, stirring occasionally.
  2. Add the tomatoes, potatoes, beans, and broth. Bring to a boil, then lower to a simmer.
  3. Add the seasonings. Cover and bring to a boil.
  4. Add the kale, reduce to a simmer. Cook for 20 minutes or until all the veggies are tender.
  5. Serve hot.

Notes

Serving suggestion: This soup goes great with croutons and a salad.
Copyright foodandhealth.com, reprinted with permission.