Black Bean and Kale Soup

Vegetarian black bean and kale soup is the ultimate cold buster for when you're
feeling under the weather. Healthy, yet filling, this soup will give you all the
cozy vibes you need to make it through these chilly winter days.

Servings: 6 servings

Author:

Course:

Main Course

Cuisine:

American Vegetarian

Keywords:

soup kale black bean soup healthy soup recipe

Instructions

1 Preheat broiler to high.
2 Place poblano chiles on a foil-lined baking sheet. Broil 7 minutes on each side
or until blackened and charred. Place in a paper bag; fold to close tightly. Let
stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and
membranes; coarsely chop. Set aside.
3 While poblano chiles roast, place the tomatillos in a food processor, and
process until smooth. Set aside.
4 Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and
jalapeño; sauté 5 minutes or until tender, stirring occasionally. Add garlic and
cumin; sauté 1 minute, stirring constantly. Add tomatillos, broth, and next 4
ingredients (through kale); bring to a boil. Cover, reduce heat, and simmer for
10 minutes or until vegetables are tender. Add roasted poblanos and corn; cook
for 2 minutes or until heated through. Ladle into each of 4 shallow bowls; top
evenly with sour cream and cheese. Sprinkle with cilantro.

Black Bean and Kale Soup

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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