Autumn Kale and White Bean Soup

Ingredients

• 2 tablespoons Olive Oil
• 28 ounces Can of Tomato Sauce
• 1 bunch Kale, washed, stemmed and chopped
• 4 Small Sweet Peppers, sliced
• 6 Radish, halved
• 1 Sweet Potato peeled, large diced
• 1 pint canned corn
• 3 - 4 Cans of White Beans I used Navy and Cannellini
• 2 quarts Filtered Water
• 2 Vegetable Bullion Cubes
• Spices to taste: Salt, Pepper, Garlic, Onion

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