Smoky Black Bean Soup With Sweet Potato & Kale
Basic Information
- Servings: 6
- Ready in: 630 minutes
- Preparation time: -
- Cooking time: -
- Rating: 96.14
- Health score: 100.00
- Weight Watcher points: 8.00
Summary
You can never have too many main course recipes, so give Smoky Black Bean Soup With Sweet Potato & Kale a try. One serving contains 555 calories, 23g of protein, and 7g of fat. This recipe serves 6. For $2.62 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. 5 people have tried and liked this recipe. This recipe from Foodista requires chicken broth, onion, black beans, and salt & pepper. From preparation to the plate, this recipe takes around 10 hours and 30 minutes. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is amazing. Similar recipes include Smoky Sweet Potato and Black Bean Tacos, Smoky Sweet Potato and Black Bean Tacos, and Sweet and Smoky Sriracha Black Bean Soup.
Ingredients
chicken broth6 cups
chipotle chiles3 tablespoons
black beans1 pound
ground cumin2 tablespoons
kale1 bunch
olive oil2 tablespoons
onion1
salt & pepper6 servings
sweet potatoes3 lbs
Instructions
Step 1
Spread the dry beans out on a baking sheet and pick out any pebbles.
Step 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.
Step 3
Drain the beans.
Step 4
Heat the oil in a soup pot over med-high heat.
Step 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.
Step 6
Remove half of the beans and liquid and set aside to cool a bit.
Step 7
Add the sweet potatoes and kale to the pot with some salt and pepper. Cover and cook for 10 minutes.
Step 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.
Step 9
Serve with a dollop of sour cream.
Categories
Dish Types: lunch, soup, main course, main dish, dinner
Diets: gluten free, dairy free, lacto ovo vegetarian
Occasions: fall, winter