Healthy & Hearty Winter Soup Recipe

December 2, 2013

Healthy-Winter-Soup-RecipeJanuary is finally here and in Arizona, that means the weather has started to stay cool on a regular basis. For most families, this means soup season is in full force! Finding delicious, healthy and hearty soups for winter is not the easiest of tasks; however we have come across one recipe from EatingWell.com that we had to share.

This Pork, White Bean & Kale Soup recipe takes about 40 minutes from start to finish and is full of flavor, making it the perfect meal on a cool January night.


  • 1 tablespoon extra-virgin olive oil
  • 1 pound pork tenderloin, trimmed and cut into 1-inch pieces
  • 3/4 teaspoon salt
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons paprika, preferably smoked
  • 1/4 teaspoon crushed red pepper, or to taste (optional)
  • 1 cup white wine
  • 4 plum tomatoes, chopped
  • 4 cups reduced-sodium chicken broth
  • 1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
  • 1 15-ounce can white beans, rinsed


  1. Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.
  2. Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
  3. Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.


Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Nutrition Facts per serving

Per serving: 262 calories; 6g fat ( 1g sat , 3g mono ); 45mg cholesterol; 26g carbohydrates; 25g protein; 7g fiber; 627 mg sodium; 1024 mg potassium.

To see this recipe in its entirety, visit: http://bit.ly/1bvlwCO