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.
**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!
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!
More healthy soup recipes
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!
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.
- 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
Preheat broiler to high.
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.
While poblano chiles roast, place the tomatillos in a food processor, and process until smooth. Set aside.
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.