I’m still using up the free canned kale and garbanzo beans we received from a local Freecycle member. Today I modified a recipe I made a couple days ago in a smaller scale. The secret to this soup is the salsa. I bring to you my latest creation,
3-Bean & Salsa Soup
Makes 20 1-cup servings
147 calories, 1g fat each
1 16oz. Jar Pace chunky salsa – hot
1 46oz. Can tomato juice
2 15.5oz cans stewed tomatoes with basil and oregano
3 cups garbanzo beans, drained
1 16oz. Bag frozen cut green beans
1 14oz. can kidney beans, drained
3 14oz. cans chicken broth
2 14.5oz cans chopped kale, rinsed and drained
1 onion, chopped coarsely
2 cloves garlic, minced
Sautee onion until translucent in a pan with a little non-stick spray or olive oil (or cook them in microwave until softened). Combine all ingredients in 5qt stock pot, add water to bring level up to an inch or so from the top of the stock pot and simmer for a half hour or more. The longer it simmers, the more the flavors blend. This freezes very well.
The salsa is the key here, but you don’t have to use hot salsa. Use what you like. Likewise, you don’t have to use flavored stewed or diced tomatoes if you prefer plain. I just used what I had on hand. The tomato juice could be substituted with V-8, which would give it an even more robust flavor, I bet.