Black Bean + Kale Soup


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


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