Smoky Black Bean Soup With Sweet Potato & Kale
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…
- Prep
- 3 hr 41 min
- Cook
- 6 hr 49 min
- Total
- 10 hr 30 min
- Servings
- 6
- Difficulty
- Medium
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking 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.
Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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