Black Bean and Kale Soup

A couple of times a month my daughter, and I go to Panera Bread and pick up a couple of bowls of black bean soup. It's savory, well seasoned, and vegan, of course. Last week we stopped by there, and I was told that the black bean soup was no longer on the menu. The lady at the drive through recommended several other soups. When I asked if any of them were vegan she replied, "No."

My daughter was disappointed, so I told her that it meant we needed to create our own recipe instead. She was very pleased with that idea. When creating my recipe, I decided to add kale to the mix. I figured, if it was amazing in my vegan chili, then it would be the perfect addition to my black bean soup!

This is a quick and simple recipe that is big on flavor and nutrition. It's always sad when non-vegan restaurants start removing items from their already limited vegan choices.

​I am very pleased with how my recipe turned out. We paired it with some vegan grilled "cheese" sandwiches, and the meal was complete. Both my husband and daughter were very pleased at the results. 

Spicy, savory, comforting, protein-powered, and only ten ingredients!

Author: The Sensible Vegan
Recipe Type: Soup
Cuisine: Vegan
Serving: 6

Ingredients

• Four cans cooked black beans, 2 of the cans rinsed and drained
• 1/2 cup mild thick and chunky salsa
• 1/2 diced yellow onion
• 1 cup steamed kale
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1 tsp cayenne pepper
• 1 tbsp nutritional yeast
• 1/2 tsp turmeric
• 1 tbsp chili powder

Instructions

• Using a potato masher or food processor, puree the two cans of black beans that have been rinsed, drained, and cooked.
• Add black beans and black bean puree to a large pot. I used the juice from two of the cans of black beans instead of vegetable broth to make the soup, but you can can rinse and drain all of the cans and use vegetable broth if that's your preference.
• Add kale, onions, salsa, cumin, garlic powder, cayenne pepper, turmeric, nutritional yeast, and chili powder to the pot. 
• Bring to a boil.
• Reduce heat to medium-low, and simmer for 20 minutes.
• Serve and enjoy!

For Serving

• ​Great paired with Daiya grilled cheese sandwiches.
• Vegan sour cream
• diced avocado
• crushed tortilla chips

Nutrition Information
Serving size:  1.5 cup Calories: 332 Fat: 1.4g  Saturated Fat: 0g 
Carbohydrates: 60.6g   Sugar: 3.7g   Sodium: 232.5mg  Fiber: 15.2g   Protein: 19.8g