Sometimes you just need to hit the reset button. Let’s get back on track with this Kale and White Bean Detox Soup. If your goal is to cleanse your body or you just want to add more veggies into your diet than this soup is for you. It’s filled with kale, white beans, zucchini, carrots, celery, and red pepper flakes for a little kick.
I like to make a big pot when I am feeling bloated. After eating this soup for a few days I always feel better. The vegetables will leave you feeling full and you can make this in less than an hour.
Customize your Vegetables
The cool thing about soup is that you can kinda throw whatever you want in there. I know that vegetables aren’t everyone’s thing but hopefully there are at least a couple you can tolerate. Those vegetables would be the ones you throw in this soup so you actually eat it.
Veggies are so filling believe or not and really low in calorie. So don’t be surprised if you drop a few pounds after eating this soup for a few days. I actually love vegetables, well most of them. So I tend to crave veggie soup often. I like to use zucchini, carrots, tomatoes, and kale but you could use broccoli, cabbage, green beans, or anything else you love.
Eating Healthy can be hard!
I believe in you! Eating healthy is not easy all the time but just try to keep in mind the reason why you started. Maybe you are getting ready to walk down the aisle and want to look and feel your best or maybe you just want to live a healthier lifestyle. Whatever the reason may be this Kale and White Bean Detox Soup can help get you started. You will feel great afterwards and be proud of yourself!
Tag me on Social Media if you try it!
If you like this recipe you might also like this Weight Loss Cabbage Soup
Kale and White Bean Detox Soup
Ingredients
- 1 tablespoon Olive Oil
- 1/3 cup Onion diced
- 3 Celery Stalks chopped
- 4 Carrots peeled and chopped
- 2 cloves of garlic minced
- 2 teaspoon salt
- 1/2 teaspoon red pepper flakes optional if you do not want a kick
- 1 large zucchini sliced
- 1 teaspoon turmeric seasoning
- 1 tomato diced or canned
- 32 oz Chicken Broth or vegetable to keep it vegan
- 2 cups water
- 2 tablespoon apple cider vinegar
- 1 can white beans drained
- 2 cups kale chopped
- 1/2 lemon juiced
- 1/4 teaspoon cayenne pepper optional for an extra kick
Instructions
- Add olive oil to a pot and heat on low-medium heat. Once the oil is hot add the diced onion, celery, carrots, garlic, and red pepper flakes to the pot. Cook for 3-4 minutes or until the onions get soft.
- Add the zucchini, can of tomatoes, turmeric, and 1/2 teaspoon of salt to the pot. Cook on medium heat for 2-3 minutes.
- Add chicken broth, water, and apple cider vinegar to the pot. Stir and mix everything together. Cover and cook on low for 30 minutes.
- Add the can of drained white beans and kale. Cook for anther 15 minutes or until the carrots are soft.
- Taste and season with additional salt and a dash of cayenne pepper if you like it spicy. Careful a little goes a long way.
- Add lemon juice, stir and enjoy.
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