olive oil
2 onions
carrots
celery
cabbage
potatoes, or sweet potatoes
kale
dehydrated or regular refried beans
1 quart chicken broth
water
Spices:
sage
marjoram
thyme
celery seed
caraway seed
Heat the oil, add the diced onions and start them cooking.
Chop the carrots, celery and cabbage and add to the cooking pot.
Add the broth and water if needed.
Do not peel the potatoes, if you are using russets. Cube the potatoes (1/2″ cubes) and add to cooking pot. Add the spices, adjust water level.
Cook until the potatoes are just done. Add the kale (washed and chopped) and cooked another 5 minutes or so.
Add dehydrated refried beans, or regular refried beans to taste. Let flavors blend and remove from heat.
2021 Delicious. I used 2 small onions, about a cup of chopped celery, a cup or more chopped carrots, a large slice of cabbage, chopped, and 2 large baking potatoes. 1 quart broth, probably at least 2 -3 cups water. 2 servings of dehydrated refried beans.