1can beanswell rinsed and drained (black beans or kidney beans suggested)
2bay leaves
8cupslow sodium chicken stock
128oz. can of diced tomatoes
Instructions
Place oil in large stock pot or dutch oven over medium heat. Once hot, add potatoes, onion, kale & garlic. Saute until kale is wilted and potato & onion are showing a little color.
Add the paprika, chicken and beans. Cook for 2-3 minutes, to cook outer edges of chicken and release flavor of paprika.
Add bay leaves, stock & tomatoes. Stir. Once it comes to slight boil, reduce to low, cover and simmer for minimum of 2 hours, preferably 3.