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Vegetarian Black Bean and Kale Soup

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.