Ingredients

• 1 Tbsp Olive Oil (15 mL)
• 1 cup Chopped Onion (150 g)
• 2 cups 13 Bean Soup Mix (440 g)
• 28 oz can Diced Tomatoes (794 g)
• 4-5 cloves Garlic, minced
• 5 medium Carrots, sliced about ¼ inch thick (400 g)
• 5 medium Potatoes, medium diced (750 g)
• 1 Tbsp Paprika
• 1 Tbsp Onion Powder
• Freshly Cracked Black Pepper, to taste
• 2-3 Bay Leaves
• 2 qt Water (2 L)
• 1 Tbsp Salt
• 4 cups chopped Kale (200 g)

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and sauté 3-5 minutes, or until tender and translucent. Rinse beans and add.
3. Add tomatoes, garlic, sliced carrots, diced potatoes, paprika, onion powder, black pepper, bay leaves and water. Stir well, cover and bring to a boil. Once boiling, reduce heat and simmer until the beans become tender, about 1 ½ hours. Stir occasionally to make sure beans do not stick to the bottom of the pot.
4. When beans are tender, stir in salt and chopped kale and cook for 2-3 minutes, or until the kale is just tender.