Munchy Monday: you must try this soup

I didn’t post the name of the recipe in the title of this post, because I figured if I did no one would read the post itself.  Kale?  Isn’t that a garnish, not a food?  And though I like hummus, I’ve never been a huge fan of garbanzo beans.  But I don’t get to pick my veggies.  I get the folks at Farmers Market Baskets to do it for me.  Along with whatever veggies they get me from the farmer’s market, they send recipes to provide ideas for what to do with those veggies.  Last week when I saw kale in the basket I was skeptical at best.  I decided just to use the recipe they sent, since they haven’t lead me astray yet.  I made this for dinner last week and it is really delicious!  Super-healthy AND tasty.  With kale!  Color me surprised.  So here’s the recipe, and don’t knock it til you try it:

Kale and Rice Chowder

2 teaspoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1/2 cup chopped leeks
1/3 cup sliced almonds
1 tablespoon paprika
2 bay leaves
1 1/2 cups water
1 15-ounce can diced tomatoes
2 cups Vegetable Broth (preferably low-sodium)
2 cups chopped fresh kale
1 cup cooked brown rice
1 cup drained canned garbanzo beans

Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, leeks, and almonds. Sauté for 2 minutes. Add paprika, bay leaves, water, tomatoes, and broth. Bring to a boil. Add kale, rice, and beans. Reduce heat and simmer 10 minutes, or until thoroughly heated.

Nutrition Information

Per serving (1/6 of recipe):

Calories: 168
Fat: 5.5 g
Saturated Fat: 0.6 g
Calories from Fat: 29.6%
Cholesterol: 0 mg

Protein: 6.3 g
Carbohydrates: 26 g
Sugar: 6.3 g
Fiber: 5.8 g

Sodium: 469 mg
Calcium: 85 mg
Iron: 2.6 mg
Vitamin C: 62.2 mg
Beta-Carotene: 3160 mcg
Vitamin E: 3.2 mg

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