Eating a plant based diet is part of the sixty day healthy lifestyle challenge I’m participating in. And while I most definitely will never be Vegan, I do always feel better the more greens I consume. I’m sure you have heard about Kale and it’s Super Food properties. If not read about it here. While smoothies are an easy way to sneak in greens, this soup does a pretty good job making eating healthy an easy task to accomplish! Today I’m off to a nutrition workshop here in San Diego. It’s called, “Cooking Plant Based in Half the Time”. Let’s hope I retain some of the information! Have a great Sunday! Recipe from TDM 60 Day Challenge Crockpot: • 2 cups dried northern beans soaked overnight • 1 bunch of kale • 4 cloves of garlic • 1/2 large yellow onion • 2 quarts of vegetable broth • 2 cans of organic diced tomatoes • 2 medium carrots • 2 ribs celery • 2 bay leaves • 2 rosemary sprigs • 1 tablespoon of minced garlic • sea salt (to taste) • Italian seasoning (to taste) Instructions: 1. Set your crock pot to the low setting for 8 hours or high for 3-4 hours. Add all items except kale. 2. Add chopped kale and cook for 10-15 minutes. 3. Remove rosemary stems and serve!