Bean Soup with Kale
Black Bean and Salsa Soup
Cream of Asparagus Soup 

Bean Soup with Kale 

2 15 oz. cans cannellini or navy beans, undrained 

4 cups fresh chopped kale 

1 medium onion, chopped 

4 plum tomatoes, chopped 

6 large cloves garlic, minced 

1 cup fresh chopped parsley for garnish, optional 

1 Tbsp. olive oil 

4 cups low-sodium chicken or vegetable broth 

2 teas. Italian seasoning 

salt and pepper to taste 

Place a large pot over medium-high heat and add the olive oil.  When the oil is heated add the garlic and onion and cook until soft.  Lower heat to medium, add the kale and sauté and stir until the kale is wilted.  Add 3 cups of the broth and 2 cups of the beans to the pot together with the tomatoes, Italian seasoning and salt and pepper.  Simmer for 5 minutes.  While ingredients in pot are simmering, place the remaining beans and broth in a blender or food processor and mix until smooth.  Stir this mixture into the soup to thicken.  Simmer soup for an additional 15 minutes.  Sprinkle fresh chopped parsley over the top of the soup when serving, if desired. 

Recipe makes 8 servings 

Black Bean and Salsa Soup 

2 15 oz. cans black beans, rinsed and drained 

1 cup chunky salsa 

1 ½ cups vegetable or chicken broth  

1 teas. ground cumin 

4 Tbsp. sour cream, optional for garnish 

2 Tbsp. thinly sliced green onion, optional for garnish 

Combine the beans, broth, salsa and cumin in a food processor or blender and blend until fairly smooth.  Heat this mixture in a saucepan over medium heat until thoroughly heated.  Serve soup topped with sour cream and green onion, if desired. 

Recipe makes 4 servings 

Cream of Asparagus Soup 

1 lb. fresh asparagus, trimmed and cut into 1-inch pieces 

½ cup chopped onion 

1 14.5 oz. can low-sodium chicken broth 

1 cup milk 

½ cup sour cream 

2 Tbsp. butter or margarine 

2 Tbsp. flour 

1 teas. salt 

Pinch pepper 

1 teas. lemon juice 

Place a large saucepan over high heat and add the asparagus, chopped onion and ½ cup chicken broth.  Cover the saucepan and bring it to a boil.  Reduce heat and simmer uncovered until the asparagus is tender, about 12 minutes.  Place this mixture in a food processor or blender and puree the vegetables. Set aside.  Melt the butter or margarine in the same saucepan over medium-low heat.  Stir in the flour and salt and pepper.  Cook for 2 minutes while stirring constantly.  Whisk the remaining chicken broth into the saucepan and increase the heat  to medium.  Cook, stirring constantly until the mixture boils.  Stir in the asparagus puree and the milk.  Place the sour cream in a small bowl and stir in 1 ladleful of the hot soup.  Add this sour cream mixture and the lemon juice to the soup.  Stir while heating the soup to serving temperature.  Do not allow soup to boil. 

Recipe makes 4 servings