• 1 bunch kale
  • 3 medium onions, finely chopped
  • 6 large celery stalks, finely chopped
  • 3 T olive oil
  • 1 lb carrots, peeled and sliced
  • 5 (6" long) Idaho potatoes

Wash kale and remove stems. Cook in 1 1/2 cups of water until tender.

Saute celery and onions in oil.

Add carrots and potatoes to celery and onions, cover and saute until potatoes start to show some clear spots. Add 4-6 cups of water to vegetables.

Add mock chicken seasoning to taste. Bring to boil, then simmer until vegetables are just about tender. Add kale to vegetables.

Add 2 cans of light red kidney beans drained/rinsed, and let simmer 20-30 minutes. Makes about 4 quarts.