Black Bean and Kale Soup
Author: Chef Kelly Yorke
Serves: 8 portions
Studies show that a high fiber and folate intake decreases the risk of breast cancer. This soup provides a rich source of both of these nutrients.
- 1 cup Dry Back Beans
- 1 Tbls. Olive oil
- 1 cup Onions, chopped
- 1 cup Carrots, chopped
- ½ cup Celery, chopped
- 1 Tbls. Garlic, minced
- 6.5 cups Vegetable stock, low sodium, or 4 cups stock and 2.5 cups water
- 10 oz. Frozen chopped kale or collard greens
- 1 leaf Bay leaf Simply Organic Bay Lear, 14oz. container
- 1 each Jalapeno, stemmed and sliced ¼” thick
- ½ tsp. Salt (optional – be careful if using high-sodium content purchased stock)
- ½ tsp. Ground black pepper
- 1 Tbls. Smoked paprika
- Sort (remove any foreign objects such as pebbles, twigs or broken beans) from beans, rinse, drain.
- Place drained beans in a pot and add enough fresh, clean water to cover the beans by about one half inch. Bring pot to a rolling boil and boil for 5 minutes. Turn off heat, cover pot and let pot sit for 1 hour.
- Meanwhile, in a large pot sauté the onion, celery and carrots until the onions are translucent (about 4-5 minutes) stir in the garlic and sauté another minute. Drain and add the black beans, the vegetable stock, kale, bay leaf, and jalapeno. Bring mixture to a boil, reduce heat and simmer for 1.5 to 2 hours or until beans are soft and creamy.
- Remove pot from heat and transfer half the mixture to the blender and puree. Return the pureed mixture back to the pot, add the seasoning and bring back to a simmer and keep hot until ready to serve.
- To serve, ladle into serving bowls or soup mugs. If desired, garnish with chopped avocado, diced red bell pepper and fresh cilantro leaves.