Smoky Black Bean Soup With Sweet Potato & Kale
You can never have too many main course recipes, so give Smoky Black Bean Soup With Sweet Potato & Kale a try.
- Servings: 6
- Total cooking time:
Ingredients:
- 6 cups Chicken Broth or Water
- 3 tablespoons Chipotle chiles
- 1 pound Dried Black Beans
- 2 tablespoons Ground Cumin
- 1 bunch kale
- 2 tablespoons olive oil
- 1 Onion – Chopped
- Salt & Pepper
- 3 lbs sweet potatoes
Instructions:
- Spread the dry beans out on a baking sheet and pick out any pebbles.
- Place the beans in a big soup pot, cover with water by 3 inches and allow them to soak overnight or for 6-8 hours, then discard that water. Return the soaked beans to the pot and cover with 3 inches of water again, bring to a boil. Reduce heat to medium low, put the cover on and allow to cook until the beans start to get tender but still firm, about 1 1/2 hours.
- Drain the beans.
- Heat the oil in a soup pot over med-high heat.
- Add the onion along with a pinch of salt and saute until softened and golden. Stir in 1 tbsp of ground cumin, add the beans along with the broth or water and bring to a boil. Reduce heat to medium-low, cover and cook for 30 min. Meanwhile peel and chop the sweet potatoes. Wash the kale, remove the stems and chop the leaves.
- Remove half of the beans and liquid and set aside to cool a bit.
- Add the sweet potatoes and kale to the pot with some salt and pepper. Cover and cook for 10 minutes.
- Transfer the cooled beans to a blender and puree until smooth, then return them to the pot. Stir in the remaining 1 tbsp of ground cumin. Now add 1 tbsp of the chipotles in adobo. Taste and continue to add more until it has a spice level that you like. Adjust the salt & pepper as needed.
- Serve with a dollop of sour cream.
