Leftover Soup


Yield: 6 People


Work: 25 Minutes


Total: 40 Minutes


How to

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • In a large Pot on the Stovetop over medium heat, heat Camelina Oil and then add Garlic and Thyme. Cook until lightly golden.

  • Add Kale and cook until it has reduced in size and is a dark green color.

  • Add Beans, Chicken, and Stock, then cook until everything is at the desired temperature, roughly 15 minutes.


  • Any Vegetables you have can go into the Soup - add them with the Kale.

  • Add other fresh Herbs!

  • Add creaminess with Cream, Milk, or Yogurt.


  • 1 Cup Cooked Braised Dry Beans

  • 1 Cup Lacinato Kale, stripped from stems, washed, and chopped

  • 4 Garlic Cloves, peeled and chopped

  • ½ Cup Roasted Chicken Leftovers, chopped

  • 6 Cups Anything Stock

  • 4 Sprigs Fresh Thyme, washed and chopped

  • 1 Tbsp Camelina Oil


  • Knife

  • Cutting Board

  • Measuring Cup

  • Measuring Spoons

  • Pot

  • Airtight Container


  • Airtight Container in Refrigerator up to 3 days.