kale, lentil and bean soup

This isn’t just a veggie soup, it’s a hearty meal to warm up with on a chilly winter’s day!  We enjoyed it today after trimming our Christmas tree!  I’ve always loved Christmas, but since having Noah, I really love Christmas!  Everything is so exciting to him that even my grinch of a husband can’t help but get into the holiday spirit!

kale, lentil and bean soup ~vegan, gluten free~

This soup is chock full with nutrition…kale, lentils, beans, carrots, garlic and tomatoes… you can’t go wrong!

Kale, Lentil and Bean Soup

1 small onion, diced

2 carrots, chopped

2 stalks celery, chopped (I used the celery heart with the leaves)

1 small pepper, diced (I used a yellow pepper)

1 bunch of kale, de-stemmed and chopped

1/4 cup organic tomato paste

1 cup organic crushed tomatoes

2 cups vegetable broth

2 cups water

1/2 cup red or green lentils

1 can chickpeas, rinsed and drained

2 tablespoons olive oil

3 tablespoons Bragg’s Amino Acids, tamari or soy sauce (so sauce will no longer make this recipe gluten free)

sea salt (optional)

2 teaspoons Italian seasonings or 1 teaspoon dried oregano and 1 teaspoon dried basil

kale, lentil and bean soup ~vegan, gluten free~

-In a large soup pot, heat olive oil over medium high heat.

-Add onions and cook until lightly golden.  Add garlic, celery, carrots, pepper, kale and cook until tender.

-Add tomato paste, crushed tomato, lentils, chick peas, broth, water, seasoning and Bragg’s amino acids.

-Let simmer for 30-45 minutes or until lentils are tender, add sea salt if desired.


this is Noah's new "smile"

this is Noah’s new “smile” :)