Black Bean and Kale Soup

olive oil

onion, diced

garlic,

low-sodium vegetable broth

black beans

frozen chopped kale

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

Katie Lee makes Black Bean and Kale Soup, as seen on Food Network's The Kitchen

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.

My kids loved this soup and didn't even notice the kale in it. <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /> 

This is a great foundation for a recipe, but it has NO flavor development at all. The recipe as posted is very bland, but you can add green chilies and tomatoes, etc. nice try Katie, but this was a rookie start to what could have been a good soup. Just a starter. 

I have never submitted a review,  but found this recipe amazing. I used salt free chicken broth and added a can of salt free Rotel.  Best soup ever!

Perfect I only added a can of Rotel Tomatoes. 

This was delicious and so easy, which is a must for our schedules! I made it today. I bet it’ll even be better tomorrow when the flavors marry even more. Sour cream and cheese on top are just divine. My hubby likes hot sauce too. Thank you Katie!!

Jury is still out on if I will make this again or not...I caught the end of the segment when this was being made on the show and the end result looked great, so I wanted to give it a try.  I used regular (low sodium) black beans, but as the soup cooked, I felt like it needed something else, so like other reviewers, I added some stuff to kick it up:  can of smoked green chilies, 1 tsp cumin, 1/2 tsp oregano, 1/2 tsp red pepper flakes, and salt &amp; pepper to taste.  I garnished the soup with shredded sharp cheddar cheese, some guac from Costco (little individual packets), and squeezed some lime on top.  I think the added items really made this good because without those extra flavors, I feel like this would have been too bland for my liking.  It's a good base if you're feel like playing around with flavor!  

I made this recipe yesterday after watching the episode when it was made.    I did use the canned chipotle seasoned beans referenced on the show, even though this recipe doesn’t call for them.  I think this soup would be good with plain black beans and then seasoned with chili powder, cumin, chipotle, etc.  However the chipotle seasoned beans that I bought were way too salty and makes this soup almost inedible to me.  I think the recipe has potential.  Just not sure if I have the patience to determine the correct type and quantity of spices!!<div><br /></div>

It gets 5 stars because it's quick and easy to make and it's good. I usually make a recipe exactly as written the first time, the 2nd time I may (probably will) add my twist but anytime I want quick/easy/good I'll do this exactly. Enjoyed this last night, thanks Katie Lee and The Kitchen! 9/14/18<div><br /></div>

This recipe is delicious and so easy to make. I added green chile to spice it up. 

https://www.foodnetwork.com/videos/black-bean-and-kale-soup-5269486

Katie cooks up a quick and easy black bean soup for lunch.

black bean and kale soup

Cook Time: 10 minutes

Total: 40 minutes

Servings: 7

Author : Katie Lee Biegel

Ingredients

Instructions

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