Amazing Kale & Pinto Bean Soup

For most of my life I’ve thought that Kale existed solely to fill in the gaps between items at the salad bar. Come to find out that Kale is one amazing Superfood — it’s packed with vitamins, minerals and cancer-fighting enzymes. It contains loads of vitamin A, vitamin C, B6, manganese, calcium, copper and potassium.

In addition to drinking Kale every morning in our green smoothie, I’m finding ways to include Kale at other meals. This soup is really easy to make and even my 4 and 2 year old love it! For a heartier soup, serve it over a scoop of cooked quinoa or brown rice.

Here’s what you need:

• 1 cup dried pinto beans
• 1 large yellow onion
• 1 Tablespoon olive oil
• 4 cloves garlic, minced
• 4 cups filtered water
• 2 vegan bouillon cubes (I use Rapunzel brand with sea salt and herbs)
• dash of freshly ground sea salt
• dash of freshly ground pepper
• 2 bay leaves
• 2 teaspoons dried rosemary, crushed between your fingers
• 5 large carrots, diced
• 2 bunches kale, chopped

1. Bring a large pot of water to a boil, add the beans and cook for 60-90 minutes. Drain and set aside.
2. In your soup pot heat the olive oil over medium heat. Add onion and garlic and cook for 5 minutes.
3. Add the cooked beans, water, bouillon, salt, pepper, bay leaves, rosemary, and carrots. Simmer for 15-20 minutes. Add the kale and cook another 15 minutes or until kale is tender. Add more water if needed.
4. Remove the bay leaves, add more salt and pepper if needed.

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