(by Naya Clark)
10 oz. chopped kale
10 oz. shredded carrots
15 oz. can stewed tomatoes
15 oz. can black beans
15 oz. can navy beans
15 oz. can kidney beans
24 oz. vegetable or chicken broth (or 4 c. water with 4 bouillon cubes)
3 cloves garlic, sliced
pink Himalayan sea salt, pepper, bay leaves, paprika, Italian seasoning, or chili seasoning, to taste
optional: 15 oz. can corn, a wedge or 2 of lime, 1 T. raw sugar, pinch of cinnamon
Throw everything in a large pot, instant pot, or crockpot, and cook until kale and carrots are tender.
It’s best eaten with a side of garlic bread or tortillas.
(Read A True Red, the story that accompanies this recipe.)