Black Bean and Kale Soup

Name: Black Bean and Kale Soup
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 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

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Level: Easy

Total: 40 min
Active: 10 min

Yield: 6 to 8 servings

Level: Easy

Total: 40 min
Active: 10 min

Yield: 6 to 8 servings

Ingredients

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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

Directions

Watch how to make this recipe.

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