Serves: 6 | Serving Size: 1 and 1/4 cups
- 2 baking potatoes, diced with skin
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 3 cups water
- 2 cups low-sodium chicken broth
- 1 14-ounce can diced tomatoes, no salt added
- 1 15-ounce can kidney beans, drained and rinsed
- 4 cups chopped fresh kale
- Add all items, except kale, to large soup pot. Bring to a boil, then reduce to a simmer and cook until potatoes are almost done, about 10 minutes.
- Add kale and cook for 10 more minutes.
- Serve hot.
- Serves 6. Each serving contains 157 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 643 mg sodium, 31 g carbohydrate, 8 g dietary fiber, 4 g sugar, and 8 g protein.
- Each serving also has 138% DV vitamin A, 121% DV vitamin C, 12% DV calcium, and 16% DV iron.
- Serve this chowder with whole grain bread and a tossed salad.
- This kale chowder is a delicious way to get more iron into your diet.
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Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.