Chili Bean Soup


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


  1. Heat oil and ghee/butter, add garlic and heat for 30 seconds.
  2. Add onion and bay leaf. Cook until onions are softened.
  3. Add everything else and simmer until kale is softened. About 30 minutes.

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