Kale Soup

Kale soup is an economical and nutritious meal. Kale contains large amounts of vitamin A, which promotes lung health, vitamin C, an antioxidant, which also protects against rheumatoid arthritis, and vitamin E, which slows loss of mental function. Kale is also high in calcium, manganese and fiber.

Many recipes I have seen for kale soup use linguica. However, when I make it, I substitute the linguica with 3 slices of turkey bacon. It's a little healthier and just as tasty.

Ingredients:

• 1 bag frozen, chopped kale
• 1 can red kidney beans
• 1 can pinto beans
• 2 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 small onion, diced
• 3 slices turkey bacon, cut into 1-inch pieces
  
• 2 cans beef broth
• 6 cups water
• 2 cloves garlic, crushed
• salt and pepper to taste
• 1 bay leaf
  

Directions:

1. Spray the crock pot with nonstick cooking spray.
2. Combine all the ingredients in the crock pot.
3. Cook on high for 4 hours; reduce heat to low and continue cooking for an additional 2 hours.
4. Serve hot with cornbread.
   

Enjoy!

Thanks to Michael Lee, of Designs by Gollum, for hosting Foodie Friday. Be sure to visit Michael's blog for more tasty recipes.