Recipe - Lindas Quick Bean Soup

Three fourths pound Tightly packed chopped fresh
kale, (6 cups)
1 cup Chopped onion
1 teaspoon Garlic powder
1 teaspoon Onion powder
48 ounce Red kidney beans, (3 cans)
undrained
29 ounce Nosaltadded whole
tomatoes, (2 cans)
undrained and chopped
15 ounce Garbanzo beans, (1 can)
undrained
13 Three fourths ounce Nosaltadded chicken broth,
(1 can)

Combine all ingredients in a large Dutch oven; bring to a boil. Cover,
reduce heat, and simmer 1 hour. Yield: 13 servings (serving size: 1 cup).

Per serving: 501 Calories; 3g Fat (6% calories from fat); 33g Protein; 90g
Carbohydrate; 0mg Cholesterol; 98mg Sodium

NOTES : When my daughter, Linda, came up with a new soup recipe, I liked it
so much that I improvised and created this quick version. It's one of my
family's favorites. Anne Jobes, Butler, New Jersey.

Recipe by: Cooking Light, Sept 1994, page 117

Posted to MCRecipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.