Bean and Vegetable Soup with Kale and Jacob's Cattle Beans

 

This is another recipe I found on Pinterest when we were looking for recipes using Jacob's Cattle Beans. This one was soooo delicious, much better than the pureed bean soup. It was so good I got up in the morning and went to eat the leftovers, only to find that someone else had gotten there first. That's how good this recipe is!
 
 Like always, we adapted to use the things we had on hand. Below is our version. 

• 4 cups cooked beans of your choice (Jacob's Cattle Beans are the best!)
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 1 clove garlic, minced
• 1 red pepper, chopped
• 1 can tomatoes, or 2 c. fresh chopped tomatoes
• 2 tsp dried thyme
• 2 tsp dried basil
• 1 cup brown rice
• 4-6 cups water 
• 1 bunch of kale leaves, chopped or sliced
• salt and pepper to taste

Instructions

1. Preheat a large soup pot over medium heat.
2. Add the onions, and carrots. Saute about 5 minutes. Add a little water if they start to stick.
3. Add the peppers and garlic and saute until softened.
4. Add the tomatoes, thyme, basil, rice, beans, kale, and water.
5. Simmer about 30 minutes.
6. Add salt and pepper to taste.