2 bunches of kale, chopped, stems removed
1/2 pound of carrots, sliced into quarter sized pieces
1 pound of white or red potatoes (cut into small chunks)
15 bean soup package (I did not use the seasoning, only the beans)
2 garlic cloves, crushed
1 Tbsp. basil
1 tsp. thyme
1 tsp. oregano
1 tsp. cilantro
salt and pepper to taste (2 crushed bay leaves work for a great salt substitute)
After chopping your vegetables, put beans into a large stock pot. Cover with water, and bring to a boil. Carefully add vegetables and herbs, stirring well. Add water if necessary, there should be extra liquid. Allow to softly boil for about an hour. Add salt and pepper to taste, then reduce to a low medium heat for one to two more hours, checking liquid amount and stirring about every 30 minutes or so.
Serve soup alone, or over rice for a heartier meal.
Enjoy! Matthew 5:16
Live in the Metro Atlanta area, Middle Georgia and Macon area? Visit our website to see what we offer in your area! http://www.sweetbasilfarms.com.
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This recipe, photos and blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.