Vegetable Chili Verde Soup

• 1 medium onion, chopped
• 3 medium cloves garlic, chopped
• 1 lb ground turkey (see "other options")
• 1 4 oz can diced green chili
• 1 15 oz can of diced tomatoes
• 1 TBS + 4 cups chicken broth
• 4 cups finely chopped kale
• 2 cups or 1 15 oz can (BPA-free) pinto beans, drained and rinsed or any bean on hand
• 2 TBS chopped fresh oregano or 1 tsp dried
• 3 TBS chopped fresh cilantro
• salt and black pepper to taste

Others options:
This could easily be made without the meat, add kidney, black or white beans instead.
I also saute chopped carrots with the onion. I also add more than four cups of kale.
I use 1 tsp of dried oregano instead of fresh oregano and 1 tsp of dried basil if I don't have fresh cilantro on hand.

1.  Chop garlic and onion and let sit for at least 5 minutes to enhance their health-promoting benefits.
2. Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion and any added veggies in broth for 5 minutes over medium heat, stirring frequently. Add garlic and ground turkey (if using) with a pinch of salt and pepper. Continue to sauté, breaking up turkey for another 5 minutes.
3. Add diced tomatoes, chili, and broth to sauted mixture and bring to a boil on high heat. Stir in chopped kale, reduce heat to medium, and simmer for another 10 minutes.
4. Add beans, simmer for another several minutes and add herbs, salt, and pepper.