Dinnertime: Vegetable, Bean and Kale Soup

This is a hearty but super healthy soup - it was inspired by a veggie soup I tasted recently, but I created my own version. 

Ingredients

1 large sweet onion

2 boxes (32 oz) low sodium chicken or vegetable stock

2 cans white beans, rinsed

2 cans dark red kidney beans, rinsed

2 bags frozen "soup mix" vegetables (I like the version that has carrots, peas, green beans, corn, okra and celery)

1 bunch of kale, washed, dried and sliced away from stalk into small pieces

4-5 red potatoes, diced into small pieces

2 tablespoons cumin

2 tablespoons garlic

1 tablespoon paprika

olive oil

salt and pepper to taste

Chop up your onion and cook in a large dutch oven (pot) with about 2 tablespoons olive oil until soft - about 5 minutes on medium heat.

Add the potatoes and stock and bring to a boil over medium high heat - let it cook for 10-15 minutes until the potatoes are soft. Add the frozen veggies, spices and beans and turn heat down to medium low and simmer for 20 minutes, stirring a few times. (If you simmer it a little longer it's ok - it will sort of melt the potatoes and make it creamier).

Add in the kale and simmer another 5 minutes.

Serves 6-8! Enjoy!