Tomato, Bean & Kale Soup

Name: Tomato, Bean & Kale Soup
Ingredients: 1 tablespoon Land O Lakes Butter; 2 teaspoons finely chopped fresh garlic; 1 teaspoon Italian seasoning; 1/8 teaspoon pepper; 6 ounces (about 4 cups) kale, ribs and stems removed, coarsely chopped; 1 (14.5-ounce) can diced tomatoes; 1 (15-ounce) can black-eyed peas, rinsed, drained; 2 cups tomato vegetable juice; 1 cup chicken broth

9 ingredients

8 steps

Ingredients

1 tablespoon Land O Lakes Butter
2 teaspoons finely chopped fresh garlic
1 teaspoon Italian seasoning
1/8 teaspoon pepper
6 ounces (about 4 cups) kale, ribs and stems removed, coarsely chopped
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can black-eyed peas, rinsed, drained
2 cups tomato vegetable juice
1 cup chicken broth

Directions

1

Melt butter in 4-quart saucepan over medium-high heat until sizzling; add garlic, Italian seasoning and pepper.
2

Continue cooking 1 minute.
3

Add kale; continue cooking, stirring constantly, until kale turns bright green (2 to 3 minutes).
4

Stir in all remaining soup ingredients.
5

Cook, stirring occasionally, until mixture comes to a boil (5 to 8 minutes).
6

Reduce heat to low.
7

Cook 2 minutes to blend flavors.
8

Serve immediately.