Kale and Pinto Bean Soup

Fresh kale is a super vegetable to use,
loaded with vitamins and tastes great.
This recipe makes a good tasting and
a good for you to eat soup.

Ingredients:
1 cup dried pinto beans
1 large yellow onion
1 Tablespoon olive oil
4 cloves garlic, minced
4 cups water
2 beef bouillon cubes
dash of freshly ground sea salt
dash of freshly ground pepper
2 bay leaves
2 teaspoons dried rosemary, crushed
5 large carrots, diced
2 bunches kale, chopped

Directions:
Bring a large pot of water to a boil,
add the beans and cook for 60-90 minutes.
Drain and set aside.
In your soup pot heat the
olive oil over medium heat.
Add onion and garlic and cook for 5 minutes.
Add the cooked beans, water, bouillon, salt,
pepper, bay leaves, rosemary, and carrots.
Simmer for 15-20 minutes.
Add the kale and cook another 15 minutes
or until kale is tender.
Add more water if needed.
Remove the bay leaves,
add more salt and pepper if needed.