Joe'S Kale And Spinach Soup

• 1 bunch fresh kale
• 1 bunch fresh spinach
• 1/2 lb bacon
• 2 onions
• 1 (12 ounce) can of diced carrots
• 1 (8 ounce) jar sliced mushrooms
• 2 (10 3/4 ounce) cans cream of chicken soup
• 3 (12 ounce) cans chicken broth
• 2 tablespoons of minced garlic
• 1 tablespoon salt
• 1 tablespoon pepper

1. Chop up the 1/2 pound of bacon and add to a 5 quart dutch oven and cook. After bacon is crispy, drain off the excess bacon grease.
2. Chop up the two onions and add to the pot over a medium heat. Also add the garlic, salt and pepper at this time.
3. After the onions and bacon have started sizzling, add the mushrooms and carrot and allow to infuse the flavors of the onions and bacon.
4. Then add the kale and spinach, the 3 cans of chicken broth, and allow to boil for about 20 minutes. Make sure the kale and spinach have cooked down enough before adding the cream of chicken soup.
5. You may if you wish add a little water to extend the amount of soup desired.
6. Add salt and pepper to taste.

fresh kale, fresh spinach, bacon, onions, carrots, mushrooms, cream of chicken soup, chicken broth, garlic, salt, pepper

Taken from www.food.com/recipe/joes-kale-and-spinach-soup-265140 (may not work)