With this recipe, you will find that one bowl will keep you full and NOT wanting more.
It all started with a round of dishes,
This is that side-tracked thing I get – and from dishes it turned into…
That turned into a dessert recipe and it moved to me making soup. As most people know I HATE vegetables. So the best way for me to eat them is blended up in a soup.
This soup was me just placing a few things in a pot and it turned out so good.
I quickly tried to remember everything I placed in there.
This was so delicious, as most people know, I LOVE ketchup and anything tomato.
So this was a perfect way for me to make my soup and eat it too!
Tomato Kale Soup
- 5 Large Kale Leaves
- 1 Jar of Tomatoes (Halved)
- 1/2 a Bell Pepper
- 1 Can of Navy Beans
- 1 tbsp Garlic Powder
- 1 tbsp Parsley
- 2 Medium Carrots
- 3 Cups of Water
- 1/4 cup milk
- 1/2 cup egg noodles
- 1 cup of Crispy Chicken
Cooking Instructions
- Put together all of the veggies and water into a pot and let them cook.
- Pan Fry your chicken and season it your style. De-boned or breast is best here.
- Use an immersion blender to blend the veggies and water until smooth.
- Cook egg noodles to package directions and add to blended soup along with milk and chicken.
- Serve hot with a garnish of your choice.
