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
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
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