Spicy Kale and Shrimp Soup

Ingredients

• 8 ounce kidney beans rinsed drained canned
• 16 ounce tomatoes chopped canned
• 1 cup carrots chopped
• 1 teaspoon basil fresh chopped
• 2 cups mushrooms fresh sliced
• 2 cloves garlic minced
• 8 servings salt and ground pepper black to taste
• 1  juice of lemon juiced
• 4 cups kale chopped (ribs removed)
• 8 cups chicken broth reduced-sodium
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 1 teaspoon curry paste red
• 1 pound shrimp deveined peeled

Equipment

• sauce pan

Directions

1. Heat oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in the hot oil until tender, 5 to 7 minutes.
2. Pour chicken broth into the saucepan; add basil. Bring broth to a boil, reduce heat to low, place a cover on the saucepan, and simmer until the basil seasons the broth, about 10 minutes.
3. Stir kale, curry paste, salt, and pepper into the broth; bring to a boil again, reduce heat to low, and simmer until kale softens, about 10 minutes.
4. Stir shrimp, tomatoes, kidney beans, and lemon juice into broth; cook at a simmer until shrimp is bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.