Black Bean + Kale Soup

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I spent a warm and toasty day reading The New York Times, hanging with family, and warming up a pot of black bean soup. How are you spending your post-Thanksgiving weekend? ❤️

Black Bean & Kale Soup

Serves 3

1 tablespoon olive oil


1 onion, chopped


3 cloves garlic, minced


4 Campari tomatoes or 1 large tomato, chopped 


2 carrots, chopped


1 teaspoon ground cumin


1 teaspoon chili powder


1/2 teaspoon chipotle


3 (15-ounce) cans black beans, drained and rinsed


4 cups low-sodium vegetable broth 


1 bunch lacinato kale, washed, stems removed, coarsely chopped


1 1/2 tablespoons lime juice


2 tablespoons torn cilantro


Guacamole


Make It!  

1. In a large soup pot heat the oil over medium-low heat. Sauté the onion, garlic, tomatoes. and carrots until softened, 3 to 4 minutes.

2. Add the cumin, chili, and chipotle and thoroughly combine with the vegetables.

3. Add the beans and vegetable broth. Bring to a boil and quickly lower to a simmer for 10 minutes.

Stir in kale. Top each serving with a dollop of guacamole and cilantro.

Copyright Lisa Roberts Hurd 2015