Get your heat on with this spicy, warming, healthy, quick-cooking, Vegan soup!
In a large pot, heat oil and sauté onion, poblano pepper, carrots and garlic for 5 minutes. Add in broth, diced tomatoes, crushed red pepper, cumin, and season with salt and pepper. Bring to a boil and reduce to a simmer for 20 minutes.
Add in the beans and kale and continue cooking for approximately 5 minutes.
To serve, fill bowls and top with avocado.
Tips & Tricks: Frozen greens are a great way to ensure you always have nutrient-dense greens on hand. Simply take a handful of Olivia’s greens, place them in a single layer on a baking sheet and put them in the freezer. When frozen, remove from sheet pan, place your greens in a bag and store in the freezer.