Ingredients

• 1 Leek, cut in half, cleaned well, dried and cut into small pieces
• 2 Cloves of garlic, crushed
• 3 cups Baby carrots
• 4 Celery stalks, medium sized dices
• 3 Small rutabagas, peeled and diced medium size
• 8 cups Veggie or chicken stock
• 1 Can diced tomatoes
• 2 cups Pinto beans
• 2 Bunches of kale, sliced thin
• 2 dashes Salt (seasoned or non)
• 2 dashes Black pepper

Directions

1. Heat a large pot over medium heat.
2. Add the leek and garlic over low heat, about 5 minutes, stirring occasionally.
3. Add carrots, celery and the rutabagas. Cook for about 3 minutes.
4. Add the stock, tomato and pinto beans, simmer over low heat at least an hour.
5. Or you can put this soup in the crock pot on high all day. The longer it cooks, the better the flavor will absorb.
6. About 15 minutes before serving stir in all of the kale. Season with salt and pepper to taste.