Breene’s Vegetable Soup with Kale

This recipe was developed for the slow cooker or dutch oven by one of my beta readers (and sister-in-law) Breene. It is good for anyone who wants a nice, hot meal but doesn’t have a lot of time to cook!

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Vegetable Soup with Kale

Ingredients:

• 6 cups chicken stock or vegetable stock
• 1 large onion diced
• 2 carrots peeled and sliced
• 2 celery stalks sliced
• About 1 1/2 cup peeled potatoes, cut into 1 inch cubes
• 1 small can kidney beans or beans of choice, drained and rinsed really good
• 1 small can of diced tomatoes
• 1-2  large leaves of kale rough cut with stem removed
• 1 small bay leaf
• salt and pepper to taste

• Large sauce pan or dutch oven
• Measuring cups
• Cutting board
• Knife
• Peeler
• Strainer

Directions:

1.  In dutch oven combine stock, onion, carrots, celery, potatoes and bay leaf.  Bring to a boil and simmer 20-30 minutes until veggies are crisp tender, not completely tender.

2.  Add whole can of tomatoes, beans, and kale to the soup.  Bring to a boil and cook another 10 minutes or until vegetables are tender.

3.  Remove bay leaf.  Salt and pepper to taste.