Black Bean and Kale Soup
healthy black bean soup with kale
Yield: 2
Materials
- 1 cup dry black beans
- 1 large tomato, finely chopped
- 1 cup kale, finely chopped
- 1 medium red onion, diced
- 5 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt (to taste)
- 1 tsp cumin
- 4 cups water (varies)
- 1 avocado, chopped (optional)
- 1 tbsp cilantro, finely chopped (optional)
- hot sauce (optional)
Instructions
- Soak black beans overnight in water (unless using canned).
- Sauté onion and garlic in olive oil over meduim heat for 3 minutes, or until it starts to brown.
- Reduce heat to low and add chopped tomato and sprinkle with salt. Continue to sauté until the tomatoes are broken down very well.
- Add water, beans, kale, and cumin. Bring to a simmer and continue to cook for 1 1/2 hours until beans are soft. Periodically check water level and adjust to preference.
- Serve topped with diced avocado and fresh cilantro.
Notes
If using canned beans, reduce water to 2 cups and cook time to 30 minutes.
You can adjust the amount of water depending on preference. I prefer a thick soup so I use less water. But if you prefer more of a soupy soup, then simply add more water.
You can adapt this to a slow cooker - after sautéing the tomatoes with the garlic and onion, add all ingredients to the slow cooker and cook on low for 4-6 hours.