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Bean, Kale and Egg Stew

Vegetarian • 35 mins to make • Serves 4


1 bunch Kale
2 15-ounce cans Kidney or pinto beans
1/2 Red onion, small


4 Eggs, large

Canned Goods

1 1/2 cups Chicken or vegetable broth, low-sodium


2 tsp Soy sauce, low-sodium
1 Your favorite hot sauce

Baking & Spices

1 Kosher salt and freshly ground black pepper

Oils & Vinegars

2 tbsp Olive oil

Bread & Baked Goods

4 slices Whole-grain bread


2 oz Cheddar, sharp grated
  • Carly Gordon

    Bean, Kale and Egg Stew recipe from Food Network Kitchen. High Protein, No Meat

  • Vickie Legacy Ward

    Ellie's New Cookbook: Health Food That's Also Fast | Healthy Eats – Food Network Healthy Living Blog

  • Rachel Swanson

    21 Awesome vegetarian meals. Bean, Kale, and Egg Stew | 21 Meals With Tons with 28 grams of protein

  • Lindsey Sands

    Bean, Kale and Egg Stew Recipe : Food Network Kitchens : Food Network This was way more delicious than it sounded. Quick, easy and so good. I didn't have onion so used red pepper instead and only one can of pinto beans in liquid (I don't think it'd be as good with kidney beans). I skipped the cheesy toast too bc of time - not sure it needs it.

  • Laura Riker

    Vegetarian recipe: Bean, Kale and Egg Stew Recipe : Food Network Kitchen : Food Network

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