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Beans With Kale and Beet Leaves

Beans, kale & beet leaf soup, is a delicious vegan, healthy and hearty meal.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 33 minutes
Servings 6

Ingredients
  

  • 2 Cups Dried beans we used a mixed combo
  • 2 Tbs Coconut oil
  • 1 Onion diced
  • 4 Cloves Garlic minced
  • 1 Bunch Beet greens
  • 1 Bunch Kale
  • Vegetable broth to cover, about 5 cups
  • 1 Can Ro-Tel canned tomatoes with chilies
  • To taste Salt & pepper

Instructions
 

  • Soak the beans for 8 hours, drain and set aside.
  • Gather your ingredients together.
  • Remove the stems and chop the kale.
  • we used two different kinds of kale.
  • Wash and chop the beet leaves.
  • Mince the garlic.
  • Chop the onion.
  • In a soup pot heat up the oil, add onion and garlic, cook until the onion is tender and clear.
  • Add beans and the vegetable stock, bring to a boil then lower the heat and cook on medium until the beans soften, this may take a few hours, beans tend to cook at different rates, so just keep an eye on them.
  • Add the kale and beet leaves and cook for 10 minutes or until tender.
  • Add the Ro-tel, salt and pepper and cook just until heated through.
  • This is a delicious and hearty meal perfect for the winter.

Notes

You can also cook the beans in a crockpot adding the greens and tomatoes at the end.
* See our Lady Moon Farms recipe