Smoky Black Bean Soup With Sweet Potato & Kale

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

6 cups Chicken Broth or Water

3 tablespoons Chipotle chiles

1 pound Dried Black Beans

2 tablespoons Ground Cumin

1 bunch kale

2 tablespoons olive oil

1 Onion – Chopped

Salt & Pepper

3 lbs sweet potatoes

Equipment:

baking sheet

pot

blender

Cooking instruction summary:

  1. Spread the dry beans out on a baking sheet and pick out any pebbles.
  2. Place the beans in a big soup pot, cover with water by 3 inches and allow them to soak overnight or for 6-8 hours, then discard that water.
  3. Return the soaked beans to the pot and cover with 3 inches of water again, bring to a boil. Reduce heat to medium low, put the cover on and allow to cook until the beans start to get tender but still firm, about 1 1/2 hours. Drain the beans.
  4. Heat the oil in a soup pot over med-high heat.
  5. Add the onion along with a pinch of salt and saute until softened and golden.
  6. Stir in 1 tbsp of ground cumin, add the beans along with the broth or water and bring to a boil. Reduce heat to medium-low, cover and cook for 30 min.
  7. Meanwhile peel and chop the sweet potatoes.
  8. Wash the kale, remove the stems and chop the leaves.
  9. Remove half of the beans and liquid and set aside to cool a bit.
  10. Add the sweet potatoes and kale to the pot with some salt and pepper. Cover and cook for 10 minutes.
  11. Transfer the cooled beans to a blender and puree until smooth, then return them to the pot.
  12. Stir in the remaining 1 tbsp of ground cumin.
  13. Now add 1 tbsp of the chipotles in adobo. Taste and continue to add more until it has a spice level that you like.
  14. Adjust the salt & pepper as needed.
  15. Serve with a dollop of sour cream.

 

Step by step:


1. Spread the dry beans out on a baking sheet and pick out any pebbles.

2. Place the beans in a big soup pot, cover with water by 3 inches and allow them to soak overnight or for 6-8 hours, then discard that water. Return the soaked beans to the pot and cover with 3 inches of water again, bring to a boil. Reduce heat to medium low, put the cover on and allow to cook until the beans start to get tender but still firm, about 1 1/2 hours.

3. Drain the beans.

4. Heat the oil in a soup pot over med-high heat.

5. Add the onion along with a pinch of salt and saute until softened and golden. Stir in 1 tbsp of ground cumin, add the beans along with the broth or water and bring to a boil. Reduce heat to medium-low, cover and cook for 30 min. Meanwhile peel and chop the sweet potatoes. Wash the kale, remove the stems and chop the leaves.

6. Remove half of the beans and liquid and set aside to cool a bit.

7. Add the sweet potatoes and kale to the pot with some salt and pepper. Cover and cook for 10 minutes.

8. Transfer the cooled beans to a blender and puree until smooth, then return them to the pot. Stir in the remaining 1 tbsp of ground cumin. Now add 1 tbsp of the chipotles in adobo. Taste and continue to add more until it has a spice level that you like. Adjust the salt & pepper as needed.

9. Serve with a dollop of sour cream.


Nutrition Information:

Quickview
554 Calories
23g Protein
7g Total Fat
102g Carbs
100% Health Score
Limit These
Calories
554k
28%

Fat
7g
11%

  Saturated Fat
1g
7%

Carbohydrates
102g
34%

  Sugar
16g
18%

Cholesterol
4mg
2%

Sodium
1216mg
53%

Get Enough Of These
Protein
23g
47%

Vitamin A
34383IU
688%

Folate
377µg
94%

Vitamin K
95µg
91%

Fiber
22g
88%

Manganese
1mg
86%

Vitamin B1
0.95mg
63%

Potassium
2065mg
59%

Copper
1mg
52%

Magnesium
204mg
51%

Phosphorus
409mg
41%

Iron
7mg
39%

Vitamin B6
0.75mg
38%

Vitamin C
27mg
33%

Vitamin B2
0.51mg
30%

Vitamin B5
2mg
26%

Zinc
3mg
25%

Calcium
248mg
25%

Vitamin B3
3mg
18%

Vitamin E
1mg
12%

Selenium
5µg
7%

covered percent of daily need
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