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Betsylife » Recipes » Vegetarian/Health Food » Vegetarian Black Bean and Kale Soup

Vegetarian Black Bean and Kale Soup

January 2, 2020 By betsy 6 Comments

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Vegetarian black bean and kale soup is the ultimate cold buster for when you’re feeling under the weather. Healthy, yet filling, this soup will give you all the cozy vibes you need to make it through these chilly winter days. 

multicolored bowls filled with black bean and kale soup with gold spoons and a pink napkin

**this post was updated in 2019

I made this vegetarian black bean and kale soup as a cold buster. Airport germs hate my guts. Nearly every trip results in illness and this trip was no exception.

The good news is, I’m a total pro at this by now. Juice, Emergen-C, tea and soup. I should be good to go by tomorrow.

No germs will ever stop my adventures!

wooden ladle spooning soup from a white pot

Black bean and kale soup

This healthy black bean soup could easily be made vegan by omitting (or substituting) the toppings. Besides being all warm and cozy to help bust my cold, its SUPER good for you.

From dark leafy greens, to protein packed black beans, this soup has it all. Plus, I’m more of a chunky soup gal than a creamy soup gal so the texture is right up my alley.

Anyone else out there have a great cold remedy they swear by?  Recently I heard that if you rub Vick’s VapoRub on the bottoms of your feet that will help to kill a cold.

I’m not really one for over the counter medicines. I’ll take them at night to suppress my symptoms enough to sleep, but generally I lean towards the saturate-your-body-with-vitamin-C approach.

Other cold busting suggestions are always welcome!

hand squeezing a lime over a bowl of black bean soup

More healthy soup recipes

  • Turkey ramen soup
  • Creamy cauliflower and lentil soup
  • Ham, black eyed pea and potato soup

If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!

Vegetarian Black Bean and Kale Soup
4.5 from 2 votes
Print

Black Bean and Kale Soup

Vegetarian black bean and kale soup is the ultimate cold buster for when you're feeling under the weather. Healthy, yet filling, this soup will give you all the cozy vibes you need to make it through these chilly winter days. 

Course Main Course
Cuisine American, vegetarian
Keyword black bean soup, healthy soup recipe, kale, soup
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 servings
Calories 294 kcal

Ingredients

  • 2 poblano chilies
  • 8 ounces tomatillos husks removed and halved (about 4)
  • 2 teaspoons olive oil
  • 1 1/2 cups chopped onion
  • 1 jalapeño seeded and minced
  • 2 garlic cloves minced
  • 2 teaspoons ground cumin
  • 3 cups organic vegetable broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 15.5-ounce cans unsalted black beans, rinsed and drained
  • 1 8-ounce bunch kale, tough stems removed, leaves chopped (about 4 packed cups)
  • 1 15-ounce can sweet corn, rinsed and drained
  • 6 tablespoons reduced-fat sour cream (if desired
  • 2 ounces shredded sharp cheddar cheese about 1/2 cup
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat broiler to high.
  2. Place poblano chiles on a foil-lined baking sheet. Broil 7 minutes on each side or until blackened and charred. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; coarsely chop. Set aside.
  3. While poblano chiles roast, place the tomatillos in a food processor, and process until smooth. Set aside.
  4. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring occasionally. Add garlic and cumin; sauté 1 minute, stirring constantly. Add tomatillos, broth, and next 4 ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Add roasted poblanos and corn; cook for 2 minutes or until heated through. Ladle into each of 4 shallow bowls; top evenly with sour cream and cheese. Sprinkle with cilantro.
Nutrition Facts
Black Bean and Kale Soup
Amount Per Serving (1 g)
Calories 294 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 135mg6%
Carbohydrates 45g15%
Sugar 11g12%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Cooking Light Magazine 

 

 

 

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Filed Under: Recipes, Vegetarian/Health Food

Comments

  1. Nicole says

    April 3, 2013 at 10:01 pm

    Yum! This sounds super healthy and hearty! When I feel a sickness coming on, I’ll sub fresh veggies juices for meals for breakfast and lunch and then just do a healthy all veggie dinner. Also a fan of drinking Kombucha and taking garlic pills…may make you smell a little garlicky, but it works! Wheatgrass shots are good too 🙂

    Reply
    • betsy says

      April 4, 2013 at 7:54 pm

      If you want to brew your own Kombucha, I’m over run with SCOBYs over here! Super money saver!

      Reply
  2. Brandon @ Kitchen Konfidence says

    October 8, 2013 at 9:51 am

    Loving these flavors. Especially the tomatillo and kale!

    When I have a cold, I also like to eat soup. And I like to put Vics on my chest and throat. My mom used to do that when I was growing up!

    Reply
  3. Lisa says

    July 13, 2016 at 11:11 am

    Quick question – I have been making this soup for a couple years now and I am wondering if you have ever freezed it? Does it freeze well? Would love to add this to my stock of freezer meals! Thank you again for this delicious recipe!

    Reply
    • betsy says

      July 14, 2016 at 9:21 am

      I have never tried freezing it but I’m sure it would work just fine. Please let me know if you give it a try

      Reply
  4. Lisa Nelson says

    November 22, 2016 at 7:47 am

    I just re-read the recipe!!! I see it calls for both nevermind

    Reply

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