Black Bean Soup with Kale and Mushrooms
Cuisine: Soup
Author: Anthony Masiello
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
  • 2 medium onions
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 2 cups mushrooms, sliced
  • 4 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • black pepper to taste
  • 4 cups low sodium vegetable broth
  • 8 cups (or 4 15 oz cans) black beans
  • 2 cups sweet corn (frozen is fine)
  • 1 15 oz can crushed tomatoes
  • 1 bunch Kale, chopped
  • a dash or two of hot sauce (optional)
Instructions
  1. In a large pot over medium-high heat add onion, celery, carrots, mushrooms and garlic and cook for 10 minutes or so, until the onions and mushrooms are cooked.
  2. Add chili powder, cumin, and black pepper. Stir, and cook for 3 minute or so before adding the vegetable broth, 4 cups of beans, and corn. Bring everything to a boil.
  3. While that's cooking combine the remaining 4 cups of beans and the crushed tomatoes in a blender, and blend until smooth. Stir the blended beans and tomatoes into the boiling soup mixture, reduce heat to medium.
  4. Add the chopped kale, and simmer for 20 minutes stirring occasionally.
  5. If you want to spice it up, which I almost always do, add a little hot sauce when serving!  Delish!!
Recipe by Veggies for Dinner at https://veggiesfordinner.com/2014/01/black-bean-soup-with-kale-and-mushrooms.html