Black Bean and Kale Soup

Name: Black Bean and Kale Soup
Cook time: 10 min
Total time: 40 min
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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Cook Time: 10 minutes

Total: 40 minutes

Servings: 7

Author : Katie Lee Biegel

vegetarian soup kale

Ingredients

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1 tablespoon olive oil1 onion, diced2 cloves garlic, minced1 quart low-sodium vegetable brothTwo 15-ounce cans black beans2 cups frozen chopped kaleSour cream, shredded cheese and diced avocado, for serving, optional

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Instructions

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Step 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.

Step 2

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