Black Bean and Veggie Soup


    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.