kale and rice soup

This hearty vegetable chowder is packed with immune system-boosting beta-carotene, perfect for the winter cold and flu season.

Directions
Makes 6 servings

1 cup chopped onion
1 cup chopped red bell pepper
1/2 cup chopped leeks
1/3 cup sliced almonds
1 tablespoon paprika
2 bay leaves
1 1/2 cups water
1 15-ounce can diced tomatoes
2 cups Vegetable Broth (preferably low-sodium)
2 cups chopped fresh kale
1 cup cooked brown rice
1 cup drained canned garbanzo beans
Saute in a big pot with a little water, for about 2 min the onion, bell pepper, leeks, and almonds. Add paprika, bay leaves, water, tomatoes, and broth. Bring to a boil. Add kale, rice, and beans. Reduce heat and simmer 10 minutes, or until thoroughly heated.