Kale and Cabbage Soup

I went looking for a way to use up some of that St. Patty's Day cabbage. This was unbelievably delicious, and so healthy! We served it with a side of lentils mixed with buckwheat groats.

1 medium onion, chopped
3 cloves garlic, minced
2 Tbsp coconut oil
1 small can diced tomatoes with juice
1/2 green bell pepper, chopped
1 lb. kale, thick stems removed, chopped
1 lb. green cabbage, chopped
1 - 2 cups vegetable broth
1/2 tsp. cayenne pepper (optional)
1 tsp. sea salt (optional)

Heat the oil in a medium pot. Add chopped onion, garlic and bell pepper. Saute until the onions are translucent. Add the cabbage, kale and tomatoes along with 1 cup of vegetable broth, and seasonings. Mix well. Cover and simmer until kale softens, about 30 minutes. Add more broth to make it as soupy as you like. Simmer longer if you like the kale softer.