Chili Bean Soup
Ingredients
1 Tbsp Ghee or unsalted butter
1 Tbsp olive oil
1 Tbsp minced garlic
1 Small onion chopped
1 bay leaf
1/2 tsp salt
1/2 tsp cumin
1 tsp chili powder
1 can Rotel tomatoes
1 can light kidney beans drained
3 cups of water
3 chicken bouillon cubes
a handful or two of kale torn up in bite size pieces or 1-2 cups parboiled green beans
1-2 Tbsp balsamic vinegar to taste
Directions
- Heat oil and ghee/butter, add garlic and heat for 30 seconds.
- Add onion and bay leaf. Cook until onions are softened.
- Add everything else and simmer until kale is softened. About 30 minutes.