Black Bean & Kale Soup

recipes Nov 29, 2018
 

This is a hearty and delicious soup, that includes so many important vegetables that it's as healing as it is satisfying! 

 

Black Bean & Kale Soup

Ingredients:

  • 2 medium onions
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 2 cups mushrooms, sliced
  • 4 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • black pepper to taste
  • 4 cups low sodium vegetable broth
  • 8 cups (or 4 15 oz cans) black beans
  • 2 cups sweet corn (frozen is fine)
  • 1 15 oz can crushed tomatoes
  • 1 bunch Kale, chopped
  • a dash or two of cayenne pepper (to taste)

Instructions:

  1. In a large pot over medium-high heat add onion, celery, carrots, mushrooms and garlic and cook for 10 minutes or so, until the onions and mushrooms are cooked.
  2. Add chili powder, cumin, and black pepper. Stir, and cook for 3 minute or so before adding the vegetable broth, 4 cups of beans, and corn. Bring everything to a boil.
  3. While that's cooking combine the remaining 4 cups of beans and the crushed tomatoes in a blender, and blend until smooth. Stir the blended beans and tomatoes into the boiling soup mixture, reduce heat to medium.
  4. Add the chopped kale, and simmer for 20 minutes stirring occasionally.
  5. If you want to spice it up, which I almost always do, add a little cayenne pepper when serving!  Delish!!

 

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