Rice, Bean and Kale Soup

If you look on today's MGCC post, you will find a recipe for Black Beans and Rice,
a take-off from a Louisiana Red Beans and Rice dish by Chef Dez.
I want to show you how a Mennonite Girl makes soup with an Italian Chef''s dish.

Ingredients:
1/2 onion, chopped
1/2 bell pepper chopped
1/2 zucchini, chopped
4 cups chicken broth and 1 cup of water
2 cups of the rice and bean dish
3 cups chopped baby kale

Method:
In a medium pot, cook first three ingredients in a small amount of oil until soft.
Add liquids, rice and chopped kale.
Simmer for a few minutes.
Serve with cheese scones.

 

If you can't get baby kale, use regular kale, but chop it up quite well.
You can also use leeks or spinach.
 

After making soup a few times from leftovers, I decided to make a whole recipe (which makes about 8 cups) just to have the ingredients for this speedy and delicious soup on hand.
I divided it into containers and put them in the freezer for another day.

It was great to be able to pull out a container to make a quick soup
for our first dinner back.

 For dessert we had these beautiful jam filled muffins
that were sitting on the counter when we walked in the door.
It's good to be home.