Sonya's Kale Soup

(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.)