Spanish Beans and Greens

Name: Spanish Beans and Greens
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6-8
Ingredients: 6 Cups Vegetable broth; 1 Onion, chopped; 2 Carrots, chopped; 2 Tsp Garlic, minced; 1 Tsp Cumin; 1/2 Tsp Ground cinnamon; 1/2 Tsp Spanish paprika; 1/2 Tsp Ground ginger; 1/4 Tsp Ground coriander; 1/4 Tsp Powdered saffron; 1/8 Tsp Cayenne pepper; 1 Bay leaf; 2-15 Ounce Cans Garbanzo beans, drained and rinsed; 14.5 Ounce Can Chopped tomatoes; 4 Cups Packed Chopped Dinosaur kale

By Mary McDougall
I had some Dinosaur kale growing in my garden, so for lunch we had this healthy and flavorful Spanish-style soup.

Serves: 6-8

Prep Time: 20 min

Cook Time: 45 min

Ingredients

6 Cups Vegetable broth

1 Onion, chopped

2 Carrots, chopped

2 Tsp Garlic, minced

1 Tsp Cumin

1/2 Tsp Ground cinnamon

1/2 Tsp Spanish paprika

1/2 Tsp Ground ginger

1/4 Tsp Ground coriander

1/4 Tsp Powdered saffron

1/8 Tsp Cayenne pepper

1 Bay leaf

2-15 Ounce Cans Garbanzo beans, drained and rinsed

14.5 Ounce Can Chopped tomatoes

4 Cups Packed Chopped Dinosaur kale

Directions

1 Place about 1/4 cup of the vegetable broth in a large pot. Add the onion, carrots and garlic. Cook, stirring occasionally, for about 5 minutes, until onion and carrots soften slightly. Stir in all the seasonings, then add the beans and mix well. Add the remaining vegetable broth and the tomatoes. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add the kale, mix in well and continue to cook for an additional 15 minutes until kale is tender.

Hints: Regular kale may be used in place of the Dinosaur kale, just be sure to strip the leaves from the stalks before chopping. Add about 5 minutes to the final cooking time.

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Ingredients

Directions

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