Sprouted bean and kale soup

Sprouted bean and kale soup

This light summer kale soup uses dried sprouted beans, which cook up much faster than regular dried beans. Sprouted beans contain more amino acids, vitamins, and minerals than regular beans, so combined with the kale this soup packs a real nutritional punch. I use TruRoots organic sprouted bean trio.

If you can’t find dried sprouted beans, you can substitute two cans of rinsed white beans instead.

Sprouted bean and kale soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
This light summer soup uses dried sprouted beans instead of regular beans. Sprouted beans have more amino acids, vitamins and minerals than regular beans, and they cook up really quickly – there is no need to presoak them before boiling.
Course: Main Course, Soup
Cuisine: American, Slow Carb
Keyword: kale soup
Servings: 6
Calories: 272 kcal
  • 2 cups dried sprouted beans
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 6 cloves garlic (minced)
  • 1 medium onion (diced)
  • 32 ounces chicken or vegetable stock
  • 1 28 oz can diced tomatoes
  • 1 tablespoon oregano
  • 4-5 cups kale, torn into bite-sized pieces
  • salt and pepper to taste
  1. In a medium saucepan, add the dried sprouted beans, bay leaf, 6 cups of water ,and bring to a boil. Boil for 15 minutes, drain and set aside.

  2. In a large saucepan, add the olive oil, garlic and onions. Stir and cook until soft.

  3. Add the cooked beans, oregano, chicken or vegetable broth and diced tomatoes. Bring to a boil and simmer for 10-15 minutes.

  4. Add the kale and cook 5 minutes more until kale is wilted.

  5. Serve with salt and pepper.