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Recipe: Kale and Bean Soup

This a relatively light and very healthy soup, a perfect starter to any meal. And it's even better the next day. Don't give up on it, even though you might flinch a little with an ingredient as healthy as kale, but it is delicious.

  • 6 C Chicken broth
  • 4 Kale leaves, stems removed and leaves chopped
  • 1 can Navy beans, drained
  • 1 Carrot, peeled and sliced to 1/4 inch thick
  • 1/2 Onion, chopped
  • 2 cloves Garlic, chopped
  • Salt to taste
  • Pepper to taste (optional)
  1. In a pot, bring chicken broth to a boil.
  2. Add garlic and onions - cook for 5 minutes.
  3. Add kale and carrots - cook until they are tender, about 20 minutes
  4. Add navy beans - cook for another 5 minutes
  5. Add salt and pepper to taste
If your beans are relatively firm out of the can, then put them in a little earlier. We prefer all organic ingredients, especially with foods like kale that do not have a skin on them to protect them from pesticide contamination.

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