Black Bean + Kale Soup

It doesn’t get much simpler, or healthier for that matter, than this veggie loaded soup.  It’s one of those soups that I (pretty much) guarantee you have all the ingredients for in your pantry and fridge.  My little guy also loved it, although I did have to pull out the kale from his bowl.  The only way he eats kale (for now) is when I make him chips.  I saw a recent poll on facebook where we were asked if we truly like kale or do we feel it’s just a fad?  I personally love it, it’s so versatile, tasty, and you can’t deny the health benefits.  It is also fantastic in this soup alongside the plump black beans.

Black Bean + Kale Soup Recipe

Serves 8-10

Ingredients:

• 2 cans organic black beans
• 1/2 a bunch kale, washed, stems removed and discarded, and torn into pieces
• 8 cups vegetable broth
• 2 bay leaves
• 1 tablespoon olive oil
• 2 medium sized onions, diced
• 4 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 2 teaspoons ground cumin
• 2 teaspoons dried thyme
• freshly ground black pepper and sea salt to taste
• fresh cilantro for garnish (optional)
• dash of tabasco sauce (optional)

Directions:

• In a large saucepan, heat the olive oil over medium heat.   Add garlic and sauté for 2 minutes.
• Add onion, carrot, celery, jalapeño, and cook for 10 minutes.  The carrot should be slightly softened now.
• Add vegetable stock, cumin, thyme, salt and pepper and bring to a boil.  Lower the heat to medium-low, add kale, and let simmer for approx. 20 minutes, or until carrots and celery are tender.
• Taste; add more salt if necessary.
• Serve in bowls and garnish with freshly chopped cilantro and tabasco (optional).