Black Bean & Kale Soup

Get your heat on with this spicy, warming, healthy, quick-cooking, Vegan soup!  

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small onion - chopped
  • 1 poblano pepper - chopped
  • 2 carrots - peeled and chopped
  • 2 cloves garlic - minced
  • 1 quart low sodium vegetable broth
  • 1 (14.5 oz.) can fire roasted diced tomatoes
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon cumin
  • Salt and pepper - to taste
  • 2 (15 oz.) cans black beans - rinsed and drained
  • 2 cups Olivia’s Organics Baby Kale - chopped
  • Chopped avocado (for serving, optional)

Preparation

  • In a large pot, heat oil and sauté onion, poblano pepper, carrots and garlic for 5 minutes. Add in broth, diced tomatoes, crushed red pepper, cumin, and season with salt and pepper. Bring to a boil and reduce to a simmer for 20 minutes. 
  • Add in the beans and kale and continue cooking for approximately 5 minutes.
  • To serve, fill bowls and top with avocado. 

Categories: Entree, Kale, Soup