Even though kale grows best in cold climates, it is available all year round in most parts of the country, making this hearty recipe a soup for all seasons.

1/4 cup dried chickpeas, soaked
overnight in water
1/4 cup dried kidney beans, soaked
overnight in water
4-1/2 cups chicken stock
1 cup chopped green kale
1 medium carrot, peeled and diced
1/2 medium onion, diced
1 cup thinly sliced green cabbage
1/2 large potato, peeled and diced
1 garlic clove, minced
2 teaspoons red wine vinegar

1. Drain and rinse the chickpeas and beans. In a large pot combine them with the chicken stock and bring to a boil over high heat. Reduce the heat to medium and cook for 40 minutes.

2. Add the remaining ingredients and simmer until the beans are cooked through and tender, about 20 minutes.

Makes 6 servings
Each 1-cup serving contains approximately:
Calories:85
Fat: 2 g
Cholesterol:10 mg
Sodium:96 mg
Carbohydrates:14 g
Protein:5 g
 

Did You Know?

Kale is a member of the cabbage family and grows best in cold climates. It has a mild cabbage-like flavor and comes in a variety of colors. It is very high in vitamins A, C, folic acid, calcium, and iron. It also contains vitamin K, essential to the clotting of blood. Kale contains other protective substances called phytochemicals that are thought to play a role in cancer prevention. In other words, this is a very healthy vegetable!

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