Description
A wholesome and healthy soup made from kale and veggies. The Moroccan-inspired flavors are warm and slightly spiced, perfect for the cooler fall temps.
Ingredients
Scale
- 1 carton of vegetable broth
- 5 leaves of kale
- 5 medium carrots
- 1 can of white beans
- 1 can of black beans
- 1 can of diced tomatoes
- 1/2 of a red onion
- 1 clove of garlic
- 4-5 sprigs of fresh thyme
- 1 bay leaf
- 1 1/2 Tablespoons sea salt
- 1 teaspoon black pepper
- 1/2 Tablespoon paprika
- 1/2 teaspoon ginger powder
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1/8 teaspoon allspice
- 2 1/2 Tablespoons white wine vinegar
- 2 Tablespoons olive oil
Instructions
- Prepare the vegetables as follows.
- Slice kale away from stalks and chop into bite sized pieces. Chop carrots into small pieces – the smaller they are, the quicker they will cook! Chop onion. Peel garlic. Drain both cans of beans.
- Add everything into the crockpot, mix with a big spoon, and set the heat to high.
- The kale will take a while to cook down, but it eventually will.
- If desired, you can stir it every so often. It will do all of the cooking itself, though. If it starts to look too hot, just decrease the heat for a while.
- Cook 4 hours, or until the carrots are tender, and serve in bowls. I recommend a piece of gluten-free toast to go along with your soup.
- Prep Time: 5 mins
- Cook Time: 4 hours
- Category: Mains