After a long vacation, a holiday party, illness, or the weather changing, a quick chicken-kale soup with beans is a good idea. It’s easy to prepare, all in one soup pot, it’s a healthy, light meal, and it’s definitely a comfort food.

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One-Pot Chicken, Bean, and Kale Soup

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Course: Dinner, Lunch, Side Dish

Cuisine: American, Soup

Allergy: Dairy Free, Gluten Free, Nut Free, Vegetarian

Total Time: 1 hour

Servings:

Calories: 142kcal

Equipment

Ingredients

1 Tbsp unsalted butter
1 lb chicken sausage
1 can diced tomatoes, organic
4 cups chicken broth, organic, low sodium
2 stems kale, chopped
1 can navy beans, organic
salt and pepper, to taste

Instructions

In a medium sized pot melt 1 Tablespoon of unsalted butter. Add in 1 pound chicken sausage meat, break meat while sautéing, until no longer raw.
Add in 4 cups of organic chicken broth. Bring to a boil.
Add in 1 can of organic diced tomatoes.
Chop kale leaves from 2 stems, add to the pot. Cook for 2 minutes.
Drain water from 1 can of organic navy beans, add to the pot.
Salt and pepper to taste. Bring all to a boil.