- 1 medium yellow or white onion, chopped (about 2 cups)
- 1 tablespoon finely chopped garlic (4 to 5 medium cloves)
- 2 to 3 teaspoons Mexican seasoning blend (or see Note)
- 1 cup water
- 1 can cooked cannellini or other white beans (15 ounces; about 1 1/2 cups), drained and rinsed
- 1 pound Brussels sprouts (about 20), ends trimmed, halved
- 4 cups coarsely chopped kale (I like curly kale)
- 4 cups coarsely chopped Swiss chard
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion and cook while stirring for 5 minutes, adding a little water as needed.
- Add the garlic and Mexican seasoning, and cook while stirring for 1 minute more.
- Stir in the water, beans, Brussels sprouts, kale, and chard. Reduce the heat to medium, then cover and cook, stirring occasionally, for 7 to 10 minutes, or until the Brussels sprouts are tender.
Instead of Mexican seasoning, you might try another salt-free seasoning blend, such as Cajun, Caribbean, Mediterranean, curry powder, or chili powder. Start with 1 teaspoon and add more according to your taste.
- Serving Size: 1/6 recipe, 1 cup
- Calories: 111
- Sugar: 4.7g
- Sodium: 95mg
- Fat: 1g
- Saturated Fat: 0.1g
- Carbohydrates: 21.6g
- Fiber: 6.6g
- Protein: 6.7g
- Cholesterol: 0