Lentil and Black Bean Soup

When I make soup I never go small.  If you're going to start chopping vegetables why not make it big and freeze some for another meal.  Two birds with one stone so to speak.  Plus soups and stews are two of my favorite things ever, so I want lots!  This soup is homey, a bit spicy and comforting, perfect for a fall or winter night. If you must, cut the recipe in half and you will still have enough for lunch the next day. :)  Get to chopping!

 Lentil and Black Bean Soup

2 T olive oil
6 cloves garlic, minced
1 large onion, chopped
5 carrots, sliced
3 celery ribs, chopped
1 1/2 cups lentils
2 cans black beans (rinsed and drained)
2 15 oz cans diced tomatoes
1 T tamari
1 T cumin
2 t oregano
2 t parsley
2 t smoked paprika
1 t paprika
1/2 t cayenne 
8 c vegetable broth
2 lg handfuls chopped kale
sea salt and black pepper

In a  large pot heat oil over medium heat cook onion until translusent, add the celery and carrots and saute for a few minutes.  They will just start to get soft. Add everything but the kale.  Taste and season with salt and pepper.  Raise the heat and bring soup to a boil.  Reduce heat to low and simmer for a half hour or so, vegetables and lentils will be tender.  Add the kale and cook for a couple more minutes until the kale wilts nicely.  Taste and season again if needed.  Serve with a dollop of soy yogurt.

*Frozen or fresh corn would be great in this soup also, I just didn't have any.