Description
It’s an easy dish, this Chunky and Hearty Black Bean Soup with Vegetables. Yet it’s warm and comforting, even on the coldest of nights.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- small onion, chopped
- 2 stalks celery, chopped
- 3 carrots, chopped
- 2 cloves garlic, minced
- 2 medium red potatoes, large dice
- 15-ounce can diced tomatoes, undrained
- 1 bunch kale, chopped
- 15-ounce can black beans, rinsed and drained
- 4 cups chicken stock (or 2, 15-ounce cans)
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- red pepper flakes
- salt and pepper to taste
Garnish Ideas:
- sour cream
- red pepper flakes
- pickled onions
- chopped green or red onions
- salsa
- fresh jalapeno peppers, chopped
- fresh oregano
Instructions
Heat olive oil in a soup bot over medium-high heat. Add onions, celery, and carrots. Saute until soft, about 5 minutes. Then add garlic, undrained tomatoes, kale, potatoes, and chicken stock. Season with salt and pepper to taste and add oregano, cumin, and red pepper flakes. Bring to a boil, then reduce the heat to a simmer. Cook until the vegetables are soft, about 10 to 12 minutes. Add the black beans and heat through.
Ladle into bowls and garnish with sour cream, if desired, and additional red pepper flakes.
Notes
To increase the heat, add a chopped jalapeno pepper to the veggies!
Nutrition
- Calories: 343 calories
- Fat: 4g
- Fiber: 16g
- Protein: 18g