lunch

Smoky Black Bean Soup With Sweet Potato & Kale

Name: Smoky Black Bean Soup With Sweet Potato & Kale
Cook time: 10 h 30 min
Total time: 10 h 30 min
Yield: 6 servings
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

“You can never have too many main course recipes, so give Smoky Black Bean Soup With Sweet Potato & Kale a try. One serving contains 555 calories, 23g of protein, and 7g of fat. This recipe serves 6. For $2.62 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. 5 people have tried and liked this recipe. This recipe from Foodista requires chicken broth, onion, black beans, and salt & pepper. From preparation to the plate, this recipe takes around 10 hours and 30 minutes. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is amazing. Similar recipes include Smoky Sweet Potato and Black Bean Tacos, Smoky Sweet Potato and Black Bean Tacos, and Sweet and Smoky Sriracha Black Bean Soup.”

total: 10 h 30 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Chicken broth6 cups
Chipotle chiles3 tbsp
Black beans1 lb
Ground cumin2 tbsp
Kale1 bunch
Olive oil2 tbsp
Onion1
Salt & pepper6 servings
Sweet potatoes3 lb

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 10 h 30 min

1
Spread the dry beans out on a baking sheet and pick out any pebbles.
2
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.
3
Drain the beans.

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