Spicy Black Bean and Kale Soup

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Spicy Black Bean and Kale Soup, Fibre, healthy eating, Winter soups, Protein rich soups, Rhonda Massad, West Island Blog, News, West Island News

Delicious and protein rich…..A perfect soup to enjoy on what we hope is our last snow stormy day.

Serves 6

 3 tbsp olive oil

1 onion, diced

3 cloves garlic, chopped

1 green chili, seeds removed, finely diced

1 tbsp ground cumin

½ tsp ground coriander 

½ tsp ground allspice

2 cups dried black beans, soaked overnight in cold water

2 bay leaves

8 cups ( 2 litres) low-sodium vegetable or chicken stock

10 stems kale, washed and roughly chopped

1 lime, juice only 

½ cup sour cream

1 avocado, finely diced

½ cup coriander leaves, chopped

lime wedges, to serve

Heat oil in a large saucepan. Add onion, garlic and green chili. Cook over a gentle heat until softened but not browned. Add spices, cook for 1 minute.

Add drained black beans, bay leaves and chicken/vegetable stock. Bring to the boil, then turn down heat and simmer for 50 minutes.

Remove bay leaves. Add kale and allow to cook for 10 minutes, until tender. Season with lime juice and freshly ground black pepper.

Serve in bowls topped with sour cream, avocado, coriander and lime.

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