Mo Rockin Spicy Tomato-Bean Soup
Sometimes it’s just too cold to leave your place for ingredients. You use what you have in your kitchen, and sometimes that turns into a killer Moroccan style soup. I made a big batch because it always tastes better the next day.
2 T olive oil
1 large onion, small dice
8 cloves garlic, minced
27 oz. can Crushed Tomatoes (use fresh tomatoes, tomato sauce, whatever you have)
3 15 oz. cans kidney beans ( use whatever beans you have)
1 package rice cakes (sub ½ C your favorite grain)
2 yams, chopped
10 oz. package frozen kale (spinach, mustard greens, collards work)
32 oz. Vegetable broth
1 T cumin
1 t cinnamon
1 t sweet paprika
½ t crushed red pepper
Salt and pepper
1- Cover the bottom of a big soup pot with olive oil and heat on medium. Add the onion and garlic. Cook until the onion is soft and the garlic starts to become fragrant.
2- Add everything else.
3- Bring to a boil, reduce to a low simmer, cover and cook for 45 minutes.
4- Taste and adjust seasoning if needed.
5- Serve and slurp