Prep Time: 10 min // Cook Time: 20 min // Total: 30 min // Serving: 8 cups

This is a vegan, protein and fiber rich soup. It is also DASH friendly for people who are watching their sodium intake. It is a simple and fast recipe that you can make in 30 minutes. This soup is great for people who do not always want to have beans in their soups but still want the nutrients of the beans. The pureed pinto beans in this recipe are the key that makes the soup protein rich. If you do not like spicy food, just leave the red chili flakes out. The soup will still be tasty even without the spiciness. The vegetable broth, canned beans, and the canned tomato used in this recipe are all either no added salt or salt free which allows you to control on the saltiness of the soup. Since this soup gets its flavors from other ingredients, you only needed to add small amount of salt to the soup. One of the reasons that people avoid eating kale is because of its toughness. Massaging the kale before cooking is the key to soften the kale and reduce its natural bitterness. This soup recipe is a perfect to start adding kale to your diet.

Ingredients:

• 1 can no added salt pinto beans, 15 oz

• 1 can fire roasted tomatoes with garlic, 14.5 oz

• 1 tablespoon olive oil

• 2 cups chopped yellow onions (~ 1 medium onion)

• 10 oz chopped kale (~ 1 bag pre-chopped package)

• 1 tablespoon water

• 1 teaspoon minced garlic

• 32 ounces unsalted vegetable broth

• ½ teaspoon kosher salt (or ¼ teaspoon regular salt)

• ½ teaspoon dried basil

• ½ teaspoon red pepper flakes

• 1 tablespoon lemon juice (~ ½ lemon)

Instructions:

1. Puree the beans and roasted tomatoes in a blender until liquified

2. Sautee onions in a soup pot with olive oil until translucent

3. Add kale, water and garlic to the pot and continue sautéing for 2 minutes or until kale becomes semi-soft

4. Add vegetable broth, pureed beans and tomatoes, salt, and dried basil and red pepper flakes

5. Bring the soup to boil

6. Add lemon juice

7. Serve immediately