dinner recipe · #00703
Sweet Potato Kale Cumin Canned Navy Beans Soup
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 40 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 11
Prep15 min
Cook25 min
Inactive0 min
Total40 min
Ingredients
- 16 ozCanned Navy Beans
- 6 cupsVegetable Broth
- 10 ozSweet Potato
- 8 ozKale
- 1 onionYellow Onion
- 3 clovesGarlic
- 1 tbspOlive Oil
- 1 tspCumin
- 1 tbspDill
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Prepare the Canned Navy Beans: rinse it, and drain it first if it is canned. Wash the Sweet Potato and Kale under running water and keep leafy greens separate from raw meat and poultry; chop them with the Yellow Onion and mince the Garlic.
- Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Sweet Potato, Kale, and Garlic for 6 minutes.
- Stir in the Cumin, Dill, Table Salt, Black Pepper, Canned Navy Beans, and Vegetable Broth. Simmer for about 25 minutes until the base and vegetables are tender.
- Stir the Canned Navy Beans soup well, adjust only with the listed seasonings if needed, and serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 8.4 g
- Carbohydrates
- 31.5 g
- Fat
- 3.4 g
- Fiber
- 7.4 g
- Sodium
- 1,246.1 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.