Ingredients (use vegan versions):

• 1-2 cloves of garlic, pressed
• 1 onion, chopped
• 2 carrots, diced
• 1 red pepper, diced
• 1-1/2 cups frozen corn
• 1 can kidney beans, drained
• 2 cans (15 oz) of vegetable broth
• 1 can of diced tomatoes in sauce
• 1-2 cans of water from broth can
• 2 bay leaves
• 1 bunch of kale, stems removed and chopped

Directions:

I just threw this together one day after perusing other kale recipes.

Saut� onions, carrot & red pepper in olive oil till almost
soft, than add the garlic and saut� till the other veggies
are soft. Add beans, corn, broth, tomatoes, 1 can of water
and bay leaves and simmer for 30 minutes, adding additional
water as needed. Add kale and cook till kale is wilted.
Remove bay leaves before serving. This is really good with
cornbread.

Serves: 4-5

Preparation time: 20 min

Tags: Corn, Soup, Tomato, Vegan