Name: Black Bean and Kale Soup
Prep time: 5 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 ounces shredded sharp cheddar cheese (about ½ cup); ¼ teaspoon salt; ⅛ teaspoon ground red pepper; 1½ cups chopped onion; 2 teaspoons olive oil; 3 cups organic vegetable broth; 6 tablespoons reduced-fat sour cream (if desired; 2 (15.5-ounce) cans unsalted black beans, rinsed and drained; 1 (15-ounce) can sweet corn, rinsed and drained; 2 poblano chilies; 1 (8-ounce) bunch kale, tough stems removed, leaves chopped (about 4 packed cups); 2 garlic cloves, minced; 8 ounces tomatillos, husks removed and halved (about 4); 2 teaspoons ground cumin; ¼ cup chopped fresh cilantro; 1 jalapeño, seeded and minced

Black Bean Soup

What ingredients do I need to make black bean soup?

Do I need to soak the black beans before cooking?

Whats the best way to cook black bean soup?

Can I substitute other beans for black beans?

How can I thicken the soup if its too watery?

Whats the best way to store leftover black bean soup?

Can I make black bean soup ahead of time?

Milk

Gluten Free

Vegetarian

Mediterranean

Cheese

gram

shredded cheddar cheese

Seasonings

salt

cayenne pepper

Fresh Vegetables

diced onion

Oils

milliliter

olive oil

Stocks & Broths

vegetable broth

Creams & Creamers

sour cream

Beans & Legumes

black beans

Canned Vegetables

corn

poblano pepper

kale

garlic

tomatillo

ground cumin

fresh cilantro

jalapeno

Cholesterol

Trans fatty acids

Lactose

Carbohydrates

Vitamin A

Vitamins

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Manganese

Minerals

Copper

Zinc

Potassium

Phosphorus

Magnesium

Iron

Sugar

Water

Calories

Dietary Fiber

Thiamin (B1)

Vitamin C

Vitamin K

Lutein+zeaxanthin

Beta-cryptoxanthin

Beta-carotene

Selenium

Alpha-carotene

Lycopene

Saturated Fat

Sodium

Calcium

Protein

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

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Black Bean and Kale Soup

Dairy

Baking Goods

Produce

Meal

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