Smoky black bean soup with sweet potato & kale
A cozy Smoky Black Bean Soup with Sweet Potato & Kale, ideal for fall, is a wholesome choice for gluten-free, dairy-free, and lacto-ovo vegetarian diets. It provides 41% of your daily vitamins and minerals. Try it for a nutrient-packed meal this season!
Ingredients
chicken broth
6 cups
chipotle chilies
3 Tbsps
dried black beans
1 pound
cumin
2 Tbsps
kale
1 bunch
olive oil
2 Tbsps
onion
1
salt and pepper
6 servings
sweet potato
3 lbs
Method
- Spread the dry beans out on a baking sheet and pick out any pebbles.
- Place the beans in a big soup pot, cover with water by 3 inches and allow them to soak overnight or for 6-8 hours, then discard that water. Return the soaked beans to the pot and cover with 3 inches of water again, bring to a boil. Reduce heat to medium low, put the cover on and allow to cook until the beans start to get tender but still firm, about 1 1/2 hours.
- Drain the beans.
- Heat the oil in a soup pot over med-high heat.
- Add the onion along with a pinch of salt and saute until softened and golden. Stir in 1 tbsp of ground cumin, add the beans along with the broth or water and bring to a boil. Reduce heat to medium-low, cover and cook for 30 min. Meanwhile peel and chop the sweet potatoes. Wash the kale, remove the stems and chop the leaves.
- Remove half of the beans and liquid and set aside to cool a bit.
- Add the sweet potatoes and kale to the pot with some salt and pepper. Cover and cook for 10 minutes.
- Transfer the cooled beans to a blender and puree until smooth, then return them to the pot. Stir in the remaining 1 tbsp of ground cumin. Now add 1 tbsp of the chipotles in adobo. Taste and continue to add more until it has a spice level that you like. Adjust the salt & pepper as needed.
- Serve with a dollop of sour cream.
Nutrition:
Carbs
102 g
Fat
7 g
Protein
23 g
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