BLACK BEAN + KALE SOUP

BLACK BEAN + KALE SOUP
5
(1)

BLACK BEAN + KALE SOUP

July 3, 2020
: 3 to 4

By:

Ingredients
  • 1 tablespoon olive oil
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup San Mariano tomatoes, chopped or puréed
  • 2 carrots, chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons taco seasoning (chili powder works, too)
  • ½ teaspoon chipotle
  • 3 (15-ounce) cans black beans, drained
  • 4 cups low-sodium vegetable broth
  • Optional: 1 bunch lacinato kale, washed, stems removed, coarsely chopped
  • A dash or two of smoked paprika
  • A dash of black lime or 1 ½ tablespoons lime juice
  • TOPPINGS
  • Guacamole or avocado
  • 2 tablespoons torn cilantro
Directions
  • Step 1 In a large soup pot heat the oil over medium-low heat. Sauté the onion, garlic, and carrots for 3 to 4 minutes.
  • Step 2 Add the cumin, chili or taco seasoning, and chipotle and thoroughly combine with the vegetables.
  • Step 3 Add the beans and three cups of the vegetable broth. Bring to a boil and lower heat to medium for 20 minutes. It will look like a low boil. Stir occasionally to make sure the beans don’t stick to the bottom of the pot. If the soup is getting too thick, add more vegetable broth. Optional: Blend half the mixture in a high-speed blender and return to pot. Stir thoroughly and check seasonings. Add more salt and pepper, if needed. Finish with a dash or two of smoked paprika and a dash of black lime (if you can find it!) and stir
  • Step 4 Optional: Stir in kale. Top each serving with a dollop of plain plant-based yogurt or sour cream , avocado, and cilantro.

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