“This recipe is adapted from a recipe in “25 Delicious and Nutritious Vegetarian Soups” by Shelly Lynne. I have made some changes so it is more in keeping with a Nutritarian eating style..........For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare sweet potato, onion and garlic and put in large soup pot.
  2. Remove the center stem from the kale and discard. Wash and chop kale leaves and add to soup pot. If you don't know how to remove the stems from kale, Google: remove kale stems.
  3. Add beans, broth and pepper to soup pot.
  4. Bring soup to a boil then reduce to a simmer. Cook until potatoes are soft (about 20 min).
  5. Puree soup with an immersion blender. Stop while still chunky, do not over blend.

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