Power Soups: Kale Bean Chowder, Manhattan Style

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Kale Chowder

Kale Black Bean Chowder

This chowder reminds us of Manhattan clam chowder with its spices and tomatoes. The curly kale is cooked until tender with the beans.
Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Soup, Entree
Cuisine: American
Keyword: beans
Servings: 6 people
Calories: 171kcal
Author: Judy Doherty


  • 2 tsp olive oil extra virgin
  • .5 cup onion peeled and chopped
  • 2 each carrots peeled and sliced
  • 2 each garlic cloves peeled and chopped
  • 1/2 each jalapeno seeded and chopped
  • 1 cup tomato puree no added salt
  • 4 each Yukon gold potatoes quartered
  • 3 cups cooked black beans drained (can use canned)
  • 2 cups low-sodium chicken broth
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 2 tsp chili powder
  • 4 cups kale ready to serve curly kale that is rinsed and cut in pieces


  • Heat the olive oil in a Dutch oven pan on medium heat. When the oil is hot, add the onions, carrots, garlic, and jalapeno pepper. Cook for 3 minutes, stirring occasionally.
  • Add the tomatoes, potatoes, beans, and broth. Bring to a boil, then lower to a simmer. Add the seasonings. Cover and bring to a boil. Add the kale, reduce to a simmer. Cook for 20 minutes or until all the veggies are tender.
  • Serve hot. This soup goes great with croutons and a salad.



Calories: 171kcal | Carbohydrates: 28g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 56mg | Potassium: 663mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1912IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 3mg
Tried this recipe?Let us know how it was!
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