KALE AND BLACK BEAN SOUP

Kale and Black Bean Soup image

Provided by Kelly Dodd Dement

Time 1h20m

Number Of Ingredients 16

Previous Next

3 Tbsp extra virgin olive oil
2 bunch fresh kale, chopped
2 clove garlic
2 large carrots
1 large onion
2 medium yellow squash
3 medium tomatoes or (1 can diced or whole)
2 Tbsp parsley
1 Tbsp italian seasoning
1 tsp celery seed (or fresh celery, i didn't have any
1 tsp salt
1 tsp pepper
1 box chicken broth
1 Tbsp minor's paste (chicken flavoring like bouilon
1 1/2 c water
1 can(s) black beans

Steps:

1. Heat the olive oil over medium heat and add garlic, onions, carrots and heat until the onions just start to glisten.
2. Add Kale and squash and stir and heat til Kale starts to wilt a bit and squash starts to soften. Cut up squash to the size of bites you like in your soup.
3. If you use fresh tomatoes, boil water and drop them into for a minute and pull them out to skin easily before adding to soup. Cut up tomatoes to the size you like...
4. Add chicken (or vegetable) broth, minor's paste, water, tomatoes, herbs, and all other ingredients until you get it the way you like your soup thickness to be. Add the can of black beans last and simmer for an hour. Soup is even better the second day after in the fridge overnight:)