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YOUR FRIEND IN WELLNESS SINCE 1983!

*********** *********** *********** 754 ELMA G. MILES PARKWAY

HINESVILLE, GEORGIA 31313 *********** *********** ***********

VEGAN CAFE !!! ********** PLANT BASED !!! **********

*********** *********** *********** WE CLOSE 2 HOURS EARLY ON THE THIRD SATURDAY OF EACH MONTH FOR STAFF TRAINING

*********** *********** *********** !!! STAY COOL AND DRINK OUR SMOOTHIES !!!

FARMERS NATURAL FOODS ******************************

Hours: Weekdays: 8:00am - 7:00pm Saturdays 8:00am - 6:00pm (Closed Sundays)

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(912) 368-7803

Bean and Kale Soup

Bean and kale soup ready to eat.
This content originally appeared on 
tasteforlife.com

Ingredients

  • 36 oz low-sodium vegetable broth
  • 1 (15 ounce) can organic tomato puree
  • 1 (15 ounce) can organic white beans
  • 1⁄2 cup uncooked brown rice
  • 1⁄2 cup chopped onion
  • 1 tsp basil
  • 1⁄4 tsp salt
  • 1⁄4 tsp black pepper
  • 2 garlic cloves, minced
  • 8 cups chopped fresh kale leaves

Equipment

  • Slow Cooker

Directions

  1. In a 3 1⁄2 or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
  2. Cover; cook on Low for 5 to 7 hours
  3. Just before serving, stir in kale.