1 large onion, chopped
2 cups brown button mushrooms, quartered
2 stalks celery, diced
2 tablespoons olive oil, ghee or butter
3 carrots, chopped in 1” pieces
1 Bay leaf
½ tablespoon thyme
½ tablespoon garlic powder
1 32-ounce container low sodium vegetable broth
1 16-ounce can low sodium chopped tomatoes with juice
2-3 cups kale, cut in thin ribbon strips (remove woody stems)
1/2 large lemon, juiced
Salt and pepper to taste
1-2 tablespoons balsamic vinegar
Sauté onions, mushrooms and celery over medium heat in olive oil, butter or ghee. Add carrots and dry spices and continue cooking approximately 5-8 minutes.
Add vegetable broth, and tomatoes and bring to a boil. Add in kale and lemon juice. Lower heat and simmer for a 1-2 hours, covered and slightly vented (until desired doneness).
Before serving stir in balsamic vinegar.
Add in’s: cooked chicken, diced ham or other favorite protein before serving.
Tip: Freezes well