Veggie Soup

Tonight Steph treated me to a bowl of some really great vegetarian soup. The recipe was given to us from my sister Kathie, and it really brings back memories of the vegetable beef soup Grandpa used to make. Except, of course, the beef. Frankly, I really didn't miss it. The only thing I recommend is to cut the recipe in half, since what she made was enough to feed a small army.

Kale Soup

Ingredients:

1/4 Cup Olive Oil
1 1/2 Cups Kidney Beans
1 Cup Onions
1 lb Fresh Kale
1/2 Cup Carrots (diced)
28 oz Can Chopped Tomatoes
4 Cloves Garlic
1 tsp Thyme
2 Quarts Vegetable Stock
1 lb Red Potatoes



Directions:

Heat oil in a large pot. When hot, add carrots and onions. Cook 5 minutes.
Add garlic. Cook 2-3 minutes, stirring often. Reduce heat to medium.
Add stock, potatoes, and thyme. Simmer 15 minutes.
Add tomatoes and beans. Simmer 10 minutes.
Add kale. Cook 5-8 minutes.

Note: Cut Kale crosswise into 1-inch ribbons.