Kale And Black Bean Soup
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. The whole family will love this comforting recipe!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 178kcal
Heat the oil in a pot and saute the onion for 3-4 minutes.
Stir in the garlic, cumin, coriander and red pepper flakes, statue for another minute.
Next add the black beans, diced tomatoes and vegetable broth.
Bring to a boil and 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 which will thicken the soup.
Turn the heat to medium and add the lime juice and shredded kale.
Stir the soup and bring to a simmer, cooking for another 10 minutes.
Adjust seasoning to taste and sprinkle in the chopped cilantro.
Serve immediately.
- Serve the soup with a dollop of sour cream or vegan sour cream, small pieces of diced avocado, fresh cilantro and a squeeze of lime juice is desired.
- Store soup in an airtight container in the fridge for up to 5 days or freeze for 1 month.
- Adjust the heat of the soup by adding more red pepper flakes for a spicier soup or leave the red pepper flakes out altogether for a milder soup.
- It’s recommended to use fresh lime juice for this recipe.
- Chicken broth can be used instead of vegetable broth for a more meaty flavor if preferred.
- Make sure to remove the stems of the kale before shredding as the stems are tough and don’t cook well in the soup.
- I used approximately 2 cups shredded kale in this recipe.
Calories: 178kcal | Carbohydrates: 28g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1397mg | Potassium: 690mg | Fiber: 10g | Sugar: 5g