- 2 tbsp. olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 red bell peppers, diced
- 2 large cans diced tomatoes
- 4 c. vegetable broth
- 2 large bay leaves
- 1 tsp. cayenne
- 1 large can lentils, rinsed
- 2 large cans any kind of bean, rinsed
- 2 tbsp. balsamic vinegar
- Bunch of kale, spinach, or chard, chopped
- Salt and pepper to taste
In a large pot, heat oil over medium. Add diced onions and cook 2 minutes to soften. Add garlic and cook another minute. Add diced red peppers and cook 5 minutes, stirring often. Add canned tomatoes, continuing to cook and stir.
Add remaining ingredients. Stir, turn down heat, and simmer 20 minutes.
Remove bay leaves. Take a stick blender and roughly puree about ⅓ of the pot just to make it a bit smoother but leaving lots of chunks.