15 Bean & Kale Soup

I just can't get enough soup during the winter months! And I like making homemade soup because it's an easy way to ensure my family gets plenty of fiber, nutrients and vitamins into their diets, without unnecessary sodium, artificial additives and preservatives??. During the work week, I try to spend an hour or so soaking the beans and preparing the vegetables and other ingredients the night before - then it's a much more enjoyable experience putting everything together the next day.

There's just nothing like the smell of this delicious soup on a cold wintery day ~ stay warm and enjoy!

Ingredients

• 7 cups water 
• 1 28-ounce can "fire roasted" diced tomatoes 
• 20 ounces mixed beans, such as 15 Bean Soup by Hurst's   
• 2 cups celery with leaves, chopped 
• 2 cups carrot, chopped 
• 2 Tbsps olive oil 
• 1 large sweet onion 
• 1 large bunch kale, stems and ribs discarded 
• 2 cloves garlic, minced 
• 2 Tbsps vinegar 
• 2 Tbsps chopped parsley  
• 1 tsp rosemary 
• 1 tsp thyme 
• 1/2 tsp crushed red pepper 
• Kosher salt and freshly ground black pepper to taste 

Soak beans overnight (or use quick soak method, per package instructions). Rinse and drain beans; place rinsed beans into a large pot. Add 7 cups of water and bring to a boil. Boil gently for 2 minutes; reduce heat, cover and simmer for 1 hour, or until beans have started to soften. 

In the meantime, prepare vegetables (or if you prepped the night before, relax for 30 minutes ;o)

Heat oil in large skillet over medium heat. Add onion and cook until starting to soften, about 3 minutes, stirring occasionally. Add garlic, celery, and carrots, and cook an additional 10 minutes, or until vegetables are slightly tender, stirring occasionally. 

After beans have cooked for an hour, add vegetables from skillet to pot of beans; add tomatoes, vinegar and seasonings. Bring to a boil over high heat; reduce heat to low, cover and simmer an additional 25 minutes. 

Add chopped kale and cook over medium heat just until kale starts to soften, about 10 minutes.

If you prefer a thicker soup, puree several cups of veggies, beans and broth in the food processor and return to pot.