This healthy and filling dish starts with a homemade chicken broth
base complemented with tomatoes and fresh spices, then
combined with fresh carrots, celery, kale and potatoes.
1 cup dried black beans* 2 medium yukon gold potatoes, scrubbed and cut into 1/2″ pieces
1 1/2 tablespoon avocado oil 4 cups chicken broth
3 carrots, 1/4″ sliced 18.3 ounce jar diced tomatoes
3 celery stalks, 1/4″ sliced 4 cups kale, stem removed and leaves sliced
1/2 cup chopped onion Real Sea Salt, as needed
3 cloves of garlic, minced Your preferred spices – I used fresh oregano and rosemary
*Prepare your dried beans for soaking. Rinse, remove any debris. Pour into a glass bowl and cover with water, leaving 2 – 3 inches of water on top. Cover with lid. Allow beans to soak 8 hours to overnight. Drain and rinse well.
Cook in water until tender (don’t overcook), then drain.
Saute the carrots, celery, onion, garlic and spices in a large stock pot for approximately 10 minutes, until crisp-tender. Add the cooked beans, broth, tomatoes and potatoes and simmer until desired tenderness, approximately 35 minutes. Add the kale and cook covered for another 5 minutes.
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