Hearty Kale, Bean, and Zucchini Soup

This delcious vegetable soup recipe is courtesy of Cooking Fresh from The Old Farmer's Almanac.


1 package (1 pound) dried beans for soup
2 onions, chopped
1 teaspoon minced garlic
8 cups chicken, beef, ham, or vegetable stock
1 cup tomato sauce or stewed tomatoes
3 cups kale leaves, washed, stemmed, and sliced into 1/2-inch pieces
1 zucchini, quartered and sliced
3 tablespoons coarsely chopped cilantro
salt and freshly ground black pepper


Rinse the beans and soak in water to cover for several hours or overnight. Drain, rinse again, and put into a soup kettle. Add the onions, garlic, and stock. Bring to a boil, reduce the heat, and simmer for 1-½ hours, or until the beans are cooked through but still retain some texture. Add the tomato sauce, kale, and zucchini. Bring to a boil and cook, stirring constantly, for 2 to 3 minutes, depending on how much texture you like. Add the cilantro. Taste, and season with salt and pepper.

Cooking & Recipes


8 to 10 servings

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