Vegetable Bean Soup

• 1 Onion, medium
• 1 Anise, bulb
• 1 can Kidney Beans
• 4 Carrots
• 1.5 cups Bean, Lentil, barley mix
• 1 teaspoons Smoked Paprika
• 6 cloves Garlic
• 1/3 cup Ginger
• 2 tablespoons Olive Oil
• 1 bunch Kale
• 10 tablespoons Vegetable soup powder
• 2 teaspoons Salt
• 1 teaspoon Cayenne Pepper
• 15 ounces Diced Tomato
• 1 teaspoon Cumin, Ground

1. 1. Pressure cook Bean, Lentil, Barley mix with 6 cup water for 12 min at whistle
2. 2. Dice onion, ginger, Garlic and saute in 2 tbls olive oil until softened
3. 3. Peel carrots, dice carrots and anise, saute with onion mix for 5 min
4. 4. Add pressure-cooked bean mix, diced tomatoes, rinsed and drained kidney beans
5. 5. Season with paprika, cumin, pepper, vegetable soup powder, salt and water to volume
6. 6. When items are softened, add chopped deveined kale 5 min before finish

onion, anise, kidney beans, carrots, barley mix, paprika, garlic, ginger, olive oil, vegetable soup powder, salt, cayenne pepper, tomato, cumin

Taken from www.epicurious.com/recipes/member/views/vegetable-bean-soup-5a8b9303e0b0965d5c8229d9 (may not work)