Garlic/Kale Soup with beans, carrots, and lemon

Delicious game friendly soup!

Emily's Garlic/Kale Soup

Makes 4 Servings

1 box low-sodium chicken broth + 1 cup water
1 can white beans
1 whole head of garlic, peeled and roughly chopped
1/2 onion, chopped into 1/2" pieces
1 bunch kale, roughly chopped
1 carrot, chopped into coins
Juice from 1/2 lemon
Olive oil
salt and pepper
Optional: chipotle pepper, powdered

Saute the garlic and onion in the olive oil over medium heat until the onion is translucent. Add the broth and let it simmer for 15 minutes. Add the carrot and beans and simmer for a few minutes more.  Add the kale and lemon juice and cook just until the kale is wilted, 2 minutes or less. Season to your liking - i LOVE adding a lot of chipotle to this!

Alternative version: Instead of beans, add a handful of rice. Simmer until the rice is cooked through.

This is a really great soup to serve when its chilly outside, or if you are feeling like you are coming down with the sickies!

To make it a full Game Friendly meal, serve with a palm-size portion of cooked chicken (chopped up) and a half slice of whole-wheat bread (since you wont be getting a full fist of beans in your bowl!) You might want to add a dash of olive oil to your bread as well, as it is unlikely that you are getting enough fat with the amount needed to saute.

Enjoy! yum!