Ingredients
Scale
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 carrot, peeled and diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 1/3 cups Randall Great Northern Beans
- 2 cups cubed or shredded leftover corned beef
- 2 packed cups of kale leaves
- ¼ tsp ground coriander
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- In a large stock pot, heat olive oil over medium high heat. Add the onions and carrots and cook two minutes or until soft. Add the garlic and cook one minute more.
- Add the rest of the ingredients to the pot and stir.
- Bring the soup to a boil over high heat, then turn the heat to low and simmer, covered, for 15 minutes.
- Serve immediately.Serves 4