Page 50 - UMass2018_CookBook
P. 50
Ingredients
Serves 12
6 cups tightly packed chopped kale (about 3⁄4 pound)
1 cup chopped yellow onion
3 (16-ounce) cans red kidney beans, undrained
1 (15-ounce) can chickpeas, undrained
2 (14 1⁄2-ounce) cans no-salt-added whole tomatoes, undrained
and chopped 1 cup water
2⁄3 cup canned vegetable broth, undiluted
1 teaspoon garlic powder 1 teaspoon onion powder
Quick Bean Soup
Hayes Family, Franklin, MA
“Pair this soup with your favorite bread!” — Mark and Dana Hayes
Preparation
1. In a large Dutch oven over high heat, combine the kale, onion, kidney beans, chickpeas, tomatoes, water, broth, garlic powder and onion powder. Bring to a boil, then cover, reduce the heat and simmer for 1 hour.
2. Ladle the soup into bowls and serve.
44 | TASTE OF HOME
