This easy kale and black bean soup is ready in just 45 minutes for a tasty lunch or dinner!
Nutritious kale and hearty black beans offer a perfect combination of fiber-rich content and plant-based protein. It’s gluten-free, vegan, and super satisfying.
Heat the oil in a large pot, or dutch oven, and saute onions for 3-4 minutes over medium heat.
Stir in the garlic, cumin, coriander and red pepper flakes, statue for another minute.
Next add the can of beans, diced tomatoes and vegetable broth to the soup pot.
Bring to a boil over medium-high heat. Then, simmer for 20 minutes, stirring occasionally to prevent the soup from burning.
Turn off the heat. Using a potato masher, mash the soup, crushing the black beans. This will thicken the soup.