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Black Bean and Kale Soup

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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 6 to 8 servings
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1 tablespoon olive oil

1 onion, diced 

2 cloves garlic, minced 

1 quart low-sodium vegetable broth 

Two 15-ounce cans black beans 

2 cups frozen chopped kale 

Sour cream, shredded cheese and diced avocado, for serving, optional 


  1. 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.
  2. Serve with sour cream, shredded cheese and diced avocado, if desired.