Portuguese Kale Soup
This Portuguese Kale soup is ideal for meal prep — it makes enough for a whole week of lunches or dinners and freezes well.
Prep Time 10 mins
Cook Time 38 mins
Total Time 48 mins
Servings 6 servings, about 1¼ cups each
Calories 181 kcal
Author BOD Blog
Ingredients
1 Tbsp. olive oil
8 oz. turkey kielbasa sausage, sliced
2 cloves garlic, minced
2-3 medium leeks, chopped, just white and light-green parts
1 bunch kale, stems removed and discarded, torn (about 4 cups)
1 (15-oz.) can kidney beans, drained, rinsed
1 (14.5-oz.) can diced tomatoes, no added salt
6 cups low-sodium organic chicken (or vegetable) broth
Ground black pepper (to taste; optional)
Instructions
Heat oil in large saucepan over medium-high heat.
Add kielbasa; cook, stirring frequently, for 3 to 4 minutes, or until browned.
Add garlic, leeks, and kale; cook, stirring frequently, for 3 to 4 minutes, or until soft.
Add kidney beans, tomatoes, broth, and pepper (if desired). Bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 30 minutes.
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