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Kale Chowder

Yield: 6 servings - 1-1/4 cups each.



2 baking potatoes, diced with skin
1/2 cup diced onion
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon oregano
3 cups water
2 cups low-sodium chicken broth
14-ounce can diced tomatoes- no salt added
15-ounce can kidney beans, drained and rinsed
4 cups chopped fresh kale

Add all items except kale to large soup pot. Bring to a boil and reduce to a simmer.

Cook until potatoes are almost done (about 10 minutes) and add kale.

Continue cooking for 10 minutes. Serve in soup bowl.

This chowder goes great with a green tossed salad and whole grain bread.