Use Scotch Bonnets or habanero peppers for a spicy soup or milder peppers if you don't like it as spicy
De-stem and chop kale and mustard greens. Add to large bowl with fresh squeezed lemon juice, massage leaves, and set aside. Chop and seed peppers. For milder soup use Pablano, Banana, Anahiem, or Serrano Peppers. In large soup pot, warm oil and sauté onion, garlic, celery and peppers, 5-8 minutes. Add broth, bay leaves, cilantro, salt, pepper and greens to soup. Reduce heat, cover and simmer 30-40 minutes. Drain and rinse beans add to soup, cook 10 minutes.
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Serving Size: 1 Recipe (2321g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 291 | ||
Calories from Fat: 23 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 3982.6mg | 137 % | |
Potassium 2053.7mg | 54 % | |
Total Carbohydrate 64.7g | 19 % | |
Dietary Fiber 21.5g | 86 % | |
Sugars, other 43.2g | ||
Protein 15.9g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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