Black Bean And Kale Soup Recipes

BLACK BEAN AND KALE SOUP

Steps:

• In a Dutch oven, heat the olive oil over medium heat. Add the onion and saute until tender and translucent, 7 to 8 minutes. Stir in the garlic and cook 1 minute. Add the broth, beans (do not drain) and kale. Bring to a low boil, reduce to a simmer, cover and cook until heated through, about 25 minutes.
• Serve with sour cream, shredded cheese and diced avocado, if desired.

BEAN SOUP WITH KALE

Steps:

• In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

SPICED BLACK BEAN & CHICKEN SOUP WITH KALE

Steps:

• Heat the oil in a large saucepan, add the garlic, coriander stalks and lime zest, then fry for 2 mins until fragrant. Stir in the cumin and chilli flakes, fry for 1 min more, then tip in the tomatoes, beans and stock. Bring to the boil, then crush the beans against the bottom of the pan a few times using a potato masher. This will thicken the soup a little.
• Stir the kale into the soup, simmer for 5 mins or until tender, then tear in the chicken and let it heat through. Season to taste with salt, pepper and juice from half the lime, then serve in shallow bowls, scattered with the feta and a few coriander leaves. Serve the remaining lime in wedges for the table, with the toasted tortillas on the side. The longer you leave the chicken in the pan, the thicker the soup will become, so add a splash more stock if you can't serve the soup straight away.

SPICY BLACK BEAN KALE SOUP

Steps:

• Organic Spicy Black Bean and Kale Soup Fiber-rich black beans and antioxidant-rich kale are the stars in our Organic Spicy Black Bean & Kale soup. Loaded with nutritionally dense ingredients, and with a mildly spicy kick, it will be hard to stop with just one bowl.

SAUSAGE BEAN SOUP

Steps:

• In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain., Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.

KALE AND BLACK BEAN SOUP

Steps:

• 1. Heat the olive oil over medium heat and add garlic, onions, carrots and heat until the onions just start to glisten.
• 2. Add Kale and squash and stir and heat til Kale starts to wilt a bit and squash starts to soften. Cut up squash to the size of bites you like in your soup.
• 3. If you use fresh tomatoes, boil water and drop them into for a minute and pull them out to skin easily before adding to soup. Cut up tomatoes to the size you like...
• 4. Add chicken (or vegetable) broth, minor's paste, water, tomatoes, herbs, and all other ingredients until you get it the way you like your soup thickness to be. Add the can of black beans last and simmer for an hour. Soup is even better the second day after in the fridge overnight:)

SAUSAGE, WHITE BEAN AND KALE SOUP

Steps:

• In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
• Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
• Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.

BLACK-KALE AND WHITE-BEAN SOUP WITH BARLEY

Steps:

• Bring 8 cups water to a boil in a large pot. Reduce heat, add barley, and simmer until just tender, about 1 hour.
• Add 2 cups stock to pot, and bring to a boil. Reduce heat, and add onion, garlic, red-pepper flakes, and salt. Season with pepper. Simmer until barley is soft, about 20 minutes.
• Add beans with liquid, kale, and remaining 2 cups water and 1 cup stock. Simmer until kale is tender and cooked through, about 7 minutes.
• Divide among 4 bowls. Sprinkle with Parmesan and lemon zest, and season with pepper.