Recipe

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• 2 cups black beans, dried
• 8 cups chicken broth
• 2 cups cauliflower
• 5 cups kale, chopped
• 15 oz diced tomatoes
• 3 cloves garlic
• 1 tbsp basil
• 1 tbsp oregano
• 1 tsp salt
• 2 tsp pepper

• 1 Soak beans overnight. Drain and rinse.
• 2 Then cook beans in 8 cups broth with the garlic (chopped), basil, oregano, salt, and pepper for about 2 hours or until tender.
• 3 In the last 10-15 minutes of cooking, add the cauliflower and kale (Depending on how cooked you like your veggies).
• 4 Drain any excess liquid and return salad to pot.
• 5 Mix in tomatoes with their juices and enjoy! Great hot or at room temperature!