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    You are in: Home / Recipes / Left-Over Kale, Bean and Potato Soup Recipe
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    Left-Over Kale, Bean and Potato Soup

    Left-Over Kale, Bean and Potato Soup. Photo by Rita~

    1/3 Photos of Left-Over Kale, Bean and Potato Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Rita~'s Note:

    I made a Saturday Turkey dinner with lots of Sour Cream and Onion Mashed Potatoes or Stuffed, Turkey Injection Sauce With Honey, Herbs and Spice, Giblet Stock from Turkey or Chicken or ?? for Soup or Gravy, Monday Oven-Roasted Kale, Fassuliah K'dra -- Beans With Saffron (Morocco - North Africa), which is very flavorful. BUT!!!! You don't need to make what recipes I made to get to this delish hearty soup. Very workable.

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    Ingredients:

    Servings:

    Units: US | Metric

    Garnish

    Directions:

    1. 1
      In a large pot heat oil add onions, garlic, and celery cooking for 5-8 minutes.
    2. 2
      Stir in remaining ingredients except garnish and simmer for 30 minutes. Taste to see if salt and pepper is needed. Don`t forget the leftover`s are seasoned and the cheese is salty.
    3. 3
      Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Left-Over Kale, Bean and Potato Soup

    Serving Size: 1 (134 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 115.4
     
    Calories from Fat 17
    14%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.8 mg
    0%
    Sodium 141.6 mg
    5%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 3.6 g
    14%
    Sugars 1.4 g
    5%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    turkey stock

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