Since the soup and chili season is officially here, I thought I would post this soup that I want to try:
INGREDIENTS:
4 cups dried white kidney beans (soaked overnight) or red kidney beans, should not make a difference.
2-3 cups vegetable broth (or 4 if you don’t want to use water)
2 cups water
1 Cup chopped celery
1 bunch fresh kale, coarsely chopped (with or without the stem. I kept the stem.)
1 medium onion, coarsely chopped
2-3 garlic cloves, pressed (or diced)
1/2 red bell pepper, chopped
1 tsp paprika
1 tsp red pepper flakes
sea salt & black pepper to taste
Saute onion in a little bit of veggie broth until transparent.
Add broth, water, beans and bring to a boil. Cover and simmer for 20-30 minutes or until beans start to get tender.
Add kale, red pepper, garlic and all seasonings for the remaining 10-15 minutes and simmer on medium.
Soup is done when veggies & beans reach desired tenderness.
INGREDIENTS:
4 cups dried white kidney beans (soaked overnight) or red kidney beans, should not make a difference.
2-3 cups vegetable broth (or 4 if you don’t want to use water)
2 cups water
1 Cup chopped celery
1 bunch fresh kale, coarsely chopped (with or without the stem. I kept the stem.)
1 medium onion, coarsely chopped
2-3 garlic cloves, pressed (or diced)
1/2 red bell pepper, chopped
1 tsp paprika
1 tsp red pepper flakes
sea salt & black pepper to taste
Saute onion in a little bit of veggie broth until transparent.
Add broth, water, beans and bring to a boil. Cover and simmer for 20-30 minutes or until beans start to get tender.
Add kale, red pepper, garlic and all seasonings for the remaining 10-15 minutes and simmer on medium.
Soup is done when veggies & beans reach desired tenderness.
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