Toasty Roasty Kale and Bean Tomato Soup!

Brrr....!!! In our part of Canada at least, winter has come early, with the first snowfall already upon us!  I found this wonderful soup recipe that will help keep us warm through the cold months - but I amped up the spices, switched up the beans, and added kale for something a little different (and also to use the last of this season's kale from my mom's garden!).

INGREDIENTS:

• 1 20-oz (540 mL) can of mixed beans, drained and rinsed  (pure lentils would be awesome too)
• 1 28-oz (796 mL) can of low sodium tomatoes, chopped, undrained
• 2 cups vegetable or chicken broth, low sodium
• 1 medium onion
• 2 cups chopped kale
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• pepper to taste

DIRECTIONS: 

1.  Put all ingredients except the kale into a large soup pot. 

2. Heat soup to boiling; reduce heat and simmer 5 minutes. 

3.  Stir kale into soup and simmer another 5 minutes. 

4.  Season to taste with pepper!

Makes 6 servings.  Per serving: 

Calories: 148

Protein: 9.5g

Carbs: 25g

Fat: 1.6g

Enjoy!

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