Wednesday, October 23, 2013

Black Bean and Kale Soup

Two things my youngest never tires of - black beans and kale. I knew making this soup would be a huge hit, and it was.

Black Bean and Kale Soup

Olive oil
One onion, chopped
2 carrots, chopped
3 cloves garlic, chopped
1/2 c. rice (I used a brown and wild mix)
2 cans black beans, drained and rinsed
One can diced tomatoes
1 t. cumin
1 t. thyme
1/2 t. paprika
1 t. salt
1/2 t. pepper
3 handfuls of chopped kale
4 c. vegetable broth
2 c. water

In a Dutch oven, sauté the onion, carrots and garlic until softened. Add remaining ingredients and bring to a boil. Cover, reduce heat and simmer 45 minutes. Serve. Enjoy!

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