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.
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8ouncestomatilloshusks removed and halved (about 4)
1 1/2cupschopped onion
1jalapeñoseeded and minced
3cupsorganic vegetable broth
1/8teaspoonground red pepper
215.5-ounce cans unsalted black beans, rinsed and drained
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.
Black Bean and Kale Soup
Amount Per Serving (1 g)
Calories 294Calories from Fat 72
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.