5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
Ingredients
1
Tablespoon Canola Oil
2
Cups Onion, chopped
1
Cup Carrot, chopped
2
Tablespoons Unsalted Tomato Paste
2
Tablespoons Fresh Garlic, minced
1 1/2
Teaspoons Dried Oregano
1 1/2
Teaspoons Chili Powder
1
Teaspoon Salt
1/2
Teaspoon Smoked Paprika
4
Cups Kale, stemmed and torn
3
Cups Organic Vegetable Broth
2
Red Bell Peppers, chopped
1
Jalapeño Pepper, seeded and chopped
1
(14.5-Ounce) Can Unsalted Diced Tomatoes, undrained
1
(15-Ounce) Can Unsalted Black Beans, rinsed and drained
1
(15-Ounce) Can Unsalted Kidney Beans, rinsed and drained
1
(15.5-Ounce) Can Unsalted Chickpeas (Garbanzo Beans), rinsed and drained
1
(15.8-Ounce) Can Unsalted Great Northern Beans, rinsed and drained
1
(16-Ounce) Can Unsalted Pinto Beans, rinsed and drained
6-8
Slices Martin’s Whole Wheat Potato Bread, sliced and toasted
Directions
  1. Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add onion and carrot; sauté 10 minutes or until tender. Stir in tomato paste and next 5 ingredients (through paprika); cook 2 minutes, stirring constantly. Add kale and remaining ingredients.

  2. Cover and simmer 45 minutes.

  3. Serve, topped with Potato Bread croutons.

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