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Kale and Bean Soup-Vegan
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Kale and Bean Soup-Vegan
- 1 lb. Navy beans soaked in water overnight or canned
- 2 cups onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 3 tablespoons olive oil
- 2 tablespoons garlic chopped
- one can diced tomatoes
- Bag of chopped Kale
- thyme
- bay leaves
- Fresh ground pepper
- 2 Quarts veggie stock
- Salt to taste if needed stock may have plenty of sodium
Sweat onions, carrots and celery in olive oil till soft add garlic and tomatoes cook 5 minutes. Add beans thyme, bay leaves, pepper and stock bring to boil then simmer with lid on till bean are tender. Smash some beans against pot to thicken soup up add kale and cook 15 more minutes until kale is tender. Taste for seasoning and serve with Cornbread.
Submitted by Mike Lewis