Recipe: Kale and Lima Bean Soup

From the Vitality Food Feature: Kale Cuisine

This is so good and so easy to make. (Makes 8 servings – enough to fill a large tureen. Leftover soup can be stored in the fridge.)

Ingredients:

• 1½ cups large lima beans, washed
• 6 – 9 cups vegetable broth or water
• 3 cloves garlic, minced
• 1 stalk celery, diced
• 1 onion, chopped
• 2 carrots, chopped
• 3 cups kale, chopped
• Sea salt and pepper

Put lima beans into a soup pot. Add 6 cups of the vegetable broth, plus garlic, celery, onion, carrots, and kale.Add sea salt and pepper to taste. Simmer for 2 to 3 hours, or until beans are tender.Add 2 to 3 cups more of stock or water as needed (the beans will absorb liquid upon cooking).A couple drops of chilli oil can be added to the bowl upon serving, to add some spicy heat for cold spring days.