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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 Method Notes

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

Method
 

  1. Soak the beans for 8 hours, drain and set aside.
  2. Gather your ingredients together.
  3. Remove the stems and chop the kale.
  4. we used two different kinds of kale.
  5. Wash and chop the beet leaves.
  6. Mince the garlic.
  7. Chop the onion.
  8. In a soup pot heat up the oil, add onion and garlic, cook until the onion is tender and clear.
  9. 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.
  10. Add the kale and beet leaves and cook for 10 minutes or until tender.
  11. Add the Ro-tel, salt and pepper and cook just until heated through.
  12. 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