Vegetable Soup

• 1 tablespoon extra virgin olive oil
• 1 diced onion
• 3 large diced carrots
• Seasonings to taste, like cumin, coriander, curry, black pepper, dash of nutmeg
• 2 cans low-sodium chicken broth
• 1 can condensed tomato soup, undiluted
• 1 large can diced tomatoes
• 1 package frozen mixed vegetables, or more if desired
• 1 tablespoon balsamic or red wine vinegar
• 1 bunch kale
• Extra-virgin olive oil to coat
• Sea salt to taste

1. Heat the oil in a large saucepan and saute the onions and carrots 5 minutes.
2. Add seasonings, followed by chicken broth, tomato soup, diced tomatoes, frozen vegetables and vinegar.
3. Bring to a low boil, reduce heat and simmer 30 minutes or more.
4. Preheat the oven to 400 degrees.
5. Wash and dry a bunch of kale.
6. Cut out the tough veins and slice the kale into chip-size pieces.
7. Place the pieces in a sealable plastic bag and sprinkle with olive oil.
8. Transfer the kale to a baking tray and bake for 15 minutes.
9. Sprinkle with a little sea salt.

extra virgin olive oil, onion, carrots, like cumin, chicken broth, tomato soup, tomatoes, mixed vegetables, balsamic, kale, extravirgin olive oil, salt

Taken from cooking.nytimes.com/recipes/1014309 (may not work)